Slow cooker broccoli cheddar soup is a Panera bread copycat but I'm going to say it's even better! It’s rich and cheesy, loaded with tender broccoli, celery, and carrots in a flavorful broth. This creamy soup will be the best part of your day!
To the basin of a 6-8 quart slow cooker, add the chopped onion, broccoli, carrots, celery, salt, pepper, and chicken stock.
Cover and cook on LOW for 5 hours or HIGH for 3 hours.
After the set cook time, to a small microwave safe bowl, melt the butter and then whisk in the flour.
Pour the butter mixture into the slow cooker.
Stir in the milk and shredded cheese.
Replace cover and cook another hour or until the cheese is melted.
Stir until smooth and then serve.
Notes
Store leftovers covered in the fridge for up to 3 days.The soup will freeze well. Cool, move to freezer safe containers and store for up to 3 months.You can use frozen broccoli in place of fresh.If you prefer a thicker soup, make a slurry by mixing 1 tablespoon of cornstarch into ¼ cup of water and stirring that into the soup.To serve, garnish with scallions, more shredded cheese, crackers, or serve in a bread bowl.