Broccoli Cheddar

Ingredients

  • 0.75 stick unsalted butter

  • 0.75 cup diced onion (~0.5 onion)

  • 0.75 cup diced celery

  • 6 crushed garlic cloves

  • 6 tablespoons all-purpose flour

  • 2 cans (12 oz each) evaporated milk

  • 5 cups low-sodium chicken broth

  • 5 cups diced broccoli

  • 0.5 cup heavy cream

  • 14 oz shredded sharp cheddar cheese

  • 2 oz shredded Monterrey jack cheese

  • Salt and pepper

  • Sour cream, cilantro, and shredded cheddar cheese

Instructions

  1. In a large skillet, heat butter over medium heat. Add onion and celery and stir until translucent and soft, about 3 minutes.

  2. Add garlic and flour, whisking to combine. Continue whisking and pour in evaporated milk. Whisk until fully combined, then season with salt and pepper to taste.

  3. Cook sauce until thickened, about 3 minutes.

  4. Pour sauce into Crockpot, then add chicken broth and broccoli. Stir to combine. Cook on Low for 6 hours or High for 3 hours.

  5. Turn off heat and stir in cream. Once cream is combined, slowly stir in cheese in batches, stirring to melt and combine.

  6. Optionally garnish with sour cream, cilantro, and additional cheese.

Notes

  • 1-1.5 teaspoons of garlic powder can be substituted for the garlic cloves.