This is a really easy soup that will be great as a lunch, dinner or even a side to have along with dinner. My kids don’t always like it though, I really enjoy this soup and it’s even better with garden fresh broccoli!
1/4 cup butter
1 large onion, chopped
1/4 cup flour
1 can (12 oz) evaporated milk
4 cups chicken broth
2 cups broccoli florets,
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
1 1/2 cups shredded extra-sharp Cheddar cheese
1 cup shredded Parmesan cheese
Extra cheddar cheese for topping if desired
Melt butter in a skillet and add in onion . Cook until the onion is tender. Spray 4-quart slow cooker with cooking spray. In 12-inch skillet, melt butter over medium-high heat. Stir in flour and stir cooking for about a minute or two. Should thicken. Gradually stir in milk until smooth then pour mixture into slow cooker. Stir in broth, broccoli, pepper and salt. Cover and cook for about 4 hours on low. Add in the cheese until it’s melted. Serve with additional cheese is wanted.