Categories: Soup

Ingredients

• 2 Tbsp. butter
• 1 small onion, finely chopped
• 2 cups finely chopped fresh broccoli
• 3 cups reduced-sodium chicken broth
• 1 can (12 oz.) evaporated milk
• 1/2 tsp. pepper
• 1 pkg. (8oz.) process cheese (Velveeta),
• cubed
• 1 1/2 cups (6 oz.) shredded extra-sharp cheddar cheese
• 1 cup shredded Parmesan Cheese
• Additional shredded extra-sharp cheddar
• cheese for garnish

Directions

1. In a small skillet, beat butter over medium-high heat. Add onion; cook and stir 3-4 minutes or until tender. Transfer to a 3-or-4 quart slow cooker. Add broccoli, broth, milk and pepper.
2. Cook, covered, on low 3-4 hours or until broccoli is tender. Stir in process cheese until melted. Add shredded cheeses; stir until melted. Just before serving, stir soup to combine. Top servings with additional cheddar cheese.

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