Name: Erickson Slow Cooker Broccoli-Cheddar Soup
Yield: 6 servings
Ingredients: 6 cups broccoli florets, chopped; 1 small onion, diced; 2 carrots, shredded; 3 garlic cloves, minced; 4 cups low-sodium chicken or vegetable stock; 1 tsp kosher salt; 1/2 tsp black pepper; 1 1/2 cups half-and-half; 3 tbsp cornstarch; 3 cups freshly shredded sharp cheddar

Directions

1. Add broccoli, onion, carrots, garlic, stock, salt, and pepper to slow cooker.
2. Cook on LOW 4 to 5 hours until vegetables are tender.
3. Whisk half-and-half and cornstarch, then stir into soup.
4. Cook on HIGH 15 minutes. Turn heat to warm and gradually stir in cheddar until smooth; do not boil after adding cheese.

Equipment

Slow cooker

Large skillet or Dutch oven when browning is called for

Cutting board and chef knife

Instant-read thermometer for meat and poultry recipes

Food safety & storage

Cool cooked food promptly and refrigerate leftovers in shallow covered containers.

Store leftovers in a clean glass container in the refrigerator.

Erickson Slow Cooker Broccoli-Cheddar Soup

Ingredients

Directions

Equipment

Food safety & storage

Keep something good cooking.