I got a great recipe from a magazine ad by cabotcheese.coop; it featured the most gorgeous photo of Slow Cooker Broccoli-Cheddar Soup. I grabbed some fresh broccoli from the grocery and got these ingredients stuffed into my crockpot in a flash.
The outcome was major-delicious. A few days ago soup would have just added to the misery everyone felt from the sweatbox outdoors, but on this little jewel of a cooler day, dropped into the middle of a heatwave, it was a perfect dinner item.
Back-to-school’s on Monday; can a little bit of autumn be very far away?
Slow Cooker Broccoli-Cheddar Soup
2 tablespoons salted butter
1/2 cup chopped onion
2 tablespoons all-purpose flour
2 (14.5-ounce) cans chicken broth (or homemade chicken broth)
2 cups peeled and diced boiling potatoes
3 cups broccoli (chopped florets and thinly sliced stems)
1 (12-ounce) can evaporated milk
12 ounces sharp cheddar, grated (about 3 cups)
1 teaspoon fresh lemon juice
ground black pepper to taste
In a large skillet over medium-high heat melt butter. Add onion and cook, stirring often, until tender and starting to brown, about 3 minutes. Stir in flour and cook, stirring, for 30 seconds longer. Gradually whisk in 1 can broth and stir until mixture is simmering and thickened. Transfer onion mixture to slow cooker. Add potatoes and remaining can of broth; stir to combine. Cover and cook on high setting for 2 hours or until mixture starts to simmer. Stir in broccoli and evaporated milk. Cover and cook 30 minutes longer or until broccoli is tender. Add cheese and stir until it is melted. Stir in lemon juice; season with pepper. Makes 6 servings. (Source: Southern Living January 2012 advertisement—in the recipe, Cabot brands are recommended)