Crock-Pot Cheese-Broccoli Soup

• 1/4 c. butter or margarine
• 1/4 c. finely chopped onion
• 2/3 c. flour
• 3 (10 1/2 oz.) cans chicken broth
• 3/4 tsp. salt
• 1 1/4 c. finely chopped celery
• 1 1/4 c. finely chopped carrot
• 1 (16 oz.) bag frozen broccoli cuts, rinsed with hot tap water
• 1 lb. pasteurized process cheese spread, cubed
• 2 c. half and half
• croutons for garnish

1. Melt butter. Add onion and saute until glossy. Transfer to crock-pot.
2. Gradually add flour to cooking pot, stirring constantly, with a whisk or spoon. Add chicken broth and stir until smooth. Add salt, celery, carrots and
3. broccoli.
4. Stir to combine. Cover and cook either on low for 6 to 7 hours or on high for 3 to 4 hours. Add cheese cubes, stirring until melted.
5. Add half and half, stirring to blend. Cover and continue cooking 30 minutes or until soup is hot. Reduce heat to low for serving. Garnish individual bowls with croutons, if desired.

butter, onion, flour, chicken broth, salt, celery, carrot, frozen broccoli cuts, cheese, croutons

Taken from www.cookbooks.com/Recipe-Details.aspx?id=500422 (may not work)