I don’t know about you but this time of year I LOVE a good soup! We had some friends over for dinner the other day and I knew I wanted to do soup in a bread bowl. Normally I’d go for clam chowder if it’s going in a bread bowl but my husband hates clam chowder so I decided to do broccoli cheddar from scratch. It was so easy and tasty that I want to share it with you so you can try it!

I got the bread bowls (which were HUGE) at Winco instead of making them in order to save some time.

Ingredients:

• 4 cups of broccoli florets (cut into bite size pieces)
• 1/2 of a yellow onion (diced small)
• 2 cups of shredded carrots
• 4 cups of chicken stock
• 1 tsp of salt
• 1/2 tsp of pepper
• 1/8 tsp of nutmeg
• 3 TBSP of unsalted butter
• 1/3 cup of all purpose flour
• 1 cup of half and half
• 2 cups of shredded cheddar cheese

Instructions:

Combine broccoli, onion, carrots, chicken stock, salt, pepper, and nutmeg in the slow cooker and cook on low for 4 hours.

After 4 hours turn the slow cooker on high.

In a small sauce pan melt the butter. Once the butter is melted slowly add the half and half. Then whisk in the flour (SMALL AMOUNTS AT A TIME). Once the flour is mixed in take a cup of liquid from the slow pot and mix it into the flour mixture.

Add the flour mixture to the slow pot and stir to combine. Once everything is combined stir in 1 cup of cheddar cheese. Let that sit in the slow pot for 2 minutes before adding the second cup of cheddar cheese.

After adding all the cheese leave the slow pot on high long enough for the cheese to combine well.

If you’re not serving it immediately, place the lid back on and set the slow pot to the “warm” setting.

This should make 6 servings.

Enjoy!

Much Love, R