Cookin' It Up In Texas: Five Cheese Broccoli Soup Slow Cooker

Yum, Broccoli Cheese Soup, and five cheeses, even yummier! Served with Kansas City Sweet Cornbread. You can't go wrong with this comfort food! This is my own creation after hours of experimenting. There are a few steps involved before adding to the crock pot, but its well worth it!

Five Cheese Broccoli Soup

Ingredients:
1 1/2 Pounds Frozen or Fresh Broccoli
1 Stick of Butter Plus 2 Tablespoons
1/2 Cup All Purpose Flour
1 Yellow Onion
1 Teaspoon or 2 Cloves Garlic
3 Cups Chicken Stock
2 Packets Swanson Flavor Boost Chicken Broth
1 Cup Milk
1 Cup Heavy Cream
1 Pound Plus 3 Ounces Velveeta Cheese Cut Up and Cubed
1/2 Cup Shredded Sharp Cheddar
1/2 Cup Shredded Colby Monterey Jack Blend
2 Ounces Cream Cheese
1/2 Teaspoon Salt
1/4 Teaspoon Pepper

Note: I have a 5 quart crock pot. I highly recommend 5 quart or larger for this recipe, as your finished recipe makes a large amount.

Before you get started cooking, prepare the ingredients. You'll need a wire whisk and a large spoon for utensils, set aside. Cut up onion and garlic, run through a food processor, you want a very fine mince. Transfer to small bowl. Measure 1/2 cup flour into a small bowl. Throw all of your cheeses into a large bowl. Measure milk and cream combine into medium bowl. Measure chicken stock and combine with flavor packets in large bowl. Stir well. You'll end up with five separate bowls. Set all of this aside near the stove. These steps make everything go easily and quickly.

In a large skillet on medium heat, melt the 2 tablespoons of butter. Once melted, add in minced onion and garlic. Cook down until it looks like sauerkraut and just beginning to brown, around 5-8 minutes. Transfer to crock pot.

Add stick of butter to skillet and melt. Once bubbling and melted, add in flour. Stir with wire whisk. Cook for 3-5 minutes. Slowly add in chicken broth mix while stirring constantly. You want a smooth consistency, stir out any lumps you may see. You really have to stir fast in this step. Add salt and pepper. Stir well. Once this comes to a boil, add in frozen broccoli. If using fresh, omit this step and add broccoli straight into the crock pot.

Cook frozen broccoli gravy mix for 10 minutes. Stirring often. Using a large spoon, add broccoli to the crock pot, reserving as much of the gravy as possible in your skillet. Add cheeses to skillet with reserved chicken gravy. Stir. Add cream, milk mix. Stir. Add to crock pot and stir well. Cook on low for 4 hours, stirring once every hour. Turn crock pot off and let cool and thicken before serving. While cooling make the cornbread.

If you don't have a crockpot, you can easily convert this for cooking on the stove. Just transfer everything to a large soup pot instead of the crockpot. You'll need a large soup pot because this makes a lot! Cook on low heat 1-2 hours, stirring often, until broccoli is tender.

For the Kansas City Cornbread Recipe you can find it here, Kansas City Cornbread

Its our all time favorite sweet cornbread recipe! One thing I do differently for this recipe is cook in a glass casserole dish at 375 for 30 minutes.