Ingredients
1yellow onion,chopped
3clovesgarlic,minced
½tspkosher salt
¼tspblack pepper
24ozevaporated milk,(2 cans)
6cupsvegetable stock,or chicken stock
6cupsbroccoli,diced into ½-inch pieces
¼cupbutter
¼cupall-purpose flour
4ozcream cheese,(half a block)
12ozsharp cheddar cheese,cut into cubes
mini bread bowls,for serving, optional
Preparation
Add the onion, garlic, kosher salt, black pepper, evaporated milk, stock, and broccoli to the slow cooker.
Cook on High for 2 hours, or on Low for 4 hours.
In a small bowl, mash the flour and the butter together to make a paste.
Add in the butter and flour paste, cream cheese, and half the cheddar to the slow cooker.
Cook for an additional 30 minutes.
Whisk really thoroughly and add in the remaining cheddar cheese.
Whisk again and serve in a bread bowl, if desired.
