Broccoli Cheddar Soup - Slow Cooker Thursday

Hello friends, welcome to this week's Slow Cooker Thursday.  You know that I've been making a lot of soups on my slow cooking adventures, and a Broccoli Cheddar soup has been one that I have been wanting to make for a while.   I just love Broccoli Cheddar soup, and have always loved when my readers have shared their recipes with me.  I took a lot of reads though previous editions of the Scrumptious Sunday Link Party and checked out the different recipes that were shared.  I settled on this recipe from the StoneGable blog for Crock Pot Broccoli Cheddar Soup.  Here is my version:

Broccoli Cheddar Soup

6 cups fresh broccoli, washed and roughly chopped
2 tablespoons oil
1 medium-sized onion, chopped
1 large garlic clove, minced
1 cup carrots, peeled and shredded
4 cups chicken stock (I used organic)
1/4 cup flour
2 cups milk (I used a combination of homogenized milk, 1% milk and cream)
1/4 teaspoon nutmeg
 4 cups old cheddar cheese,  shredded
5-6 slices of bacon

Place chopped broccoli into the slow cooker (sorry, did anyone else just have a little Chopping Broccoli pop in your head?! LOL)

In a large skillet, heat the oil and add the onions.  Cook the onions on  medium-low, about 5 minutes (or until soft).  Add the carrots and garlic and cook for another 3-4 minutes.  Empty the contents of the skillet into the slow cooker.

Pour the chicken stock into the slow cooker, add pepper (to taste).  Stir well, cover and cook on low for 3-4 hours.

After 3-4 hours, remove 2-3 cups of the cooked vegetables.(try to scoop mostly broccoli) - allow to cool slightly and chop into small pieces.  Set aside.

Create a roux with the milk and flour.  Whisk or shake well.  Pour into the slow cooker.  Add the nutmeg.  Cover and cook on high for 30-45 minutes, until thickened.

Once thickened, add 3 1/2 cups of cheddar cheese.  Cover and cook until the cheese is melted (this won't take long).

Using a food processor or blender, blend the soup (in batches) until smooth.  Add the reserved chopped vegetables and stir.  Cover and allow the soup to get hot again after blending.

While the soup is heating, cook your bacon (original recipe called for pancetta).  Cook until crisp.  Cool and crumble.

Serve the soup topped with shredded cheese and crispy bacon.

VERDICT:
"One Trillion Thousand Thumbs Up" - our 5 year old's reaction to the soup.  It was pretty darn good.  I felt it was more work that I expected (especially trying to juggle a toddler while making it) - but it was pretty tasty.  My hubby and the toddler also gobbled it up (the toddler had two toddler-sized servings, two days in a row!).