3cupschicken broth (or vegetable broth for vegetarian)
3-4cupschopped broccoli florets(just the bushy tops - discard the stems or use them for another recipe)
2cupsshredded sharp cheddar cheese (yellow)
2teaspoonssalt (or to taste)
1-4teaspoonsblack pepper (or to taste)
optional: extra cheese for topping
In a large sauce pan, melt butter over medium heat. When melted, stir in the flour until mixture clumps up. Very gradually whisk in the milk until all milk has been added and a thick white sauce forms.
Add chopped onions, broccoli, garlic, Italian seasoning, and cream cheese to your slow cooker. Add the sauce from the pan, and the chicken broth. Stir to combine. Cover and cook on high for 3-4 hours or on low for 4-6 hours.
Uncover soup and add the sharp cheddar cheese, salt, and pepper. Stir until the cheese melts into the soup. Taste and add salt and pepper if needed. Serve warm and top with additional shredded cheese if desired. Enjoy!
Milk: I like fat free half & half, use your favorite. The higher the fat content - such as heavy cream - the creamier and richer your soup will be.