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Broccoli Cheddar Soup

Fresh green vegetable, isolated over whiteNot sure where I found this, but it’s REALLY good… (don’t let Jill know, I want to hog it all to myself) 😉

Broccoli Cheddar Soup

    • 1/4 cup flour (whole wheat), or cornstarch
    • 2 tbsp. olive oil
    • 4 cups chicken broth, low sodium
    • 1 lb. frozen broccoli, thawed and chopped
    • 3 cups shredded cheddar cheese, skim not recommended for this recipe (please buy the block and shred yourself to avoid waxes)
    • 1 clove garlic, minced
    • Salt and pepper to tastetillamook-medium-cheddar-18385-238z

Yields: 4 Cups | Serving Size: 1 Cup | Calories: 336 | Previous Points: 7 | Points Plus: 8 | Total Fat: 14.8 gm | Saturated Fats: 5.1 gm | Trans Fats: 0 gm | Cholesterol: 18 mg | Sodium: 1320 mg | Carbohydrates: 16.3 gm | Dietary Fiber: 3.2 gm | Sugars: 3.1 gm | Protein: 29.6 gm

  • In a frying pan, heat your oil, but don’t let it get so hot it smokes. Using a whisk, whisk in the flour a little at a time so that the flour and oil mix well and start to bubble.
  • Slowly whisk in the chicken broth, and then remove from heat.
  • Pour the mixture into your slow cooker and add the thawed broccoli. We use the frozen broccoli because it seems to hold up better in a slow cooker than the fresh variety. But you can certainly use fresh broccoli as well. Add salt to taste, black pepper and garlic, stir to combine.
  • Cook on low for 4-6 hours, or until the broccoli is completely cooked. Stir in the cheese, 1 cup at a time, allowing it to melt completely before adding the next cup of cheese.

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