Broccoli Cheddar Soup

🧂 Ingredients

• 4 cups broccoli florets
• ½ yellow onion

  diced small
• 2 cups shredded carrots
• 4 cups chicken stock
• 1 teaspoon salt
• ⅛ teaspoon nutmeg
• ½ teaspoon black pepper
• 2 tablespoons butter
• ⅓ cup gluten free flour
• 1 cup heavy cream
• 2 cups shredded sharp cheddar cheese

Instructions

• 1 Combine the broccoli, onion, shredded carrots, chicken stock, salt, pepper, and
  nutmeg in the slow cooker and cook on low for four hours.
• 2 Turn slow cooker up to high.
• 3 Take ⅓ of the broccoli out of the crockpot and set aside in a bowl. Using an
  immersion blender blend the remaining ingredients in the crockpot. Add broccoli
  back in once blended.
• 4 Melt butter and add the flour. Whisk the flour in slowly. Get a cup of liquid
  from the slow cooker. Add it to the flour mixture slowly. Then very slowly whisk
  in the heavy cream.
• 5 Add the shredded cheese to the roux mixture a little at a time until it is fully
  melted and combined.
• 6 Take the cheese sauce and mix it into the crock pot. Stir to fully combine.
• 7 Serve with shredded cheese and bacon on top.

Nutrition Info