Slow Cooker Broccoli Cheddar Soup

On a quest to create the perfect Broccoli Cheddar soup I spent some time with a recipe I found in The Whole 9 Months week by week pregnancy nutrition guide and another on that claimed to be a Panera copycat recipe. Somewhere in the middle, I've found a bowl of creamy goodness chalked full of fresh veggies and I've added some of my own inspo in as well.

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Servings: 10

Prep Time: 15:00

Cook Time: 02:15

Main Ingredients

2 tablespoons of olive oil

1/2 vidalia onion chopped

4 cups of chopped broccoli, florets and stems

2 large carrots chopped

1 stalk of celery chopped

2 cups of chicken bone broth

2 cups of buttermilk

2 1/2 cups cheddar cheese grated (at room temperature)

2 tbsp cornstarch

1/4 cup of flour

freshly ground pepper


1Add all ingredients to your slow cooker on low heat for two hours.

2If you have a stirring attachment with your slow cooker, turn it on to keep the ingredients moving around a bit. If you do not have this attachment, check in on your soup every twenty-thirty minutes and give it a quick stir.

Additional Notes

I use buttermilk, but 2%, half and half, or whole will do. I suppose you could also use a non-dairy milk to accommodate those with a milk allergy. Depending on your preferences, you could add additional ingredients such as green onion, garlic, and additional veggies.

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