1 quart chicken or vegetable broth
2 cups milk
2 10 oz bags of frozen broccoli florets
1/2 diced white onion
1/2 teaspoon black pepper
1/2 teaspoon kosher salt
1/2 teaspoon ground nutmeg
1 cup each of three different shredded cheeses
Mince the onion into really small pieces. Add the onion to your crockpot and top with the milk, broth, and spices. Stir in the two frozen bags of broccoli.
Cook on low for 7-9 hours, or on high for 4-6. The broth is done when the onion is cooked nicely.
20 minutes or so before serving, shred all the cheese you are going to use (if you didn’t buy it already shredded) and stir it in. The cheese will be stringy and will stick to the broccoli. If this bothers you, you can use an immersion blender to blend up some of the larger pieces of broccoli.
Serve with your favorite rolls or drop biscuits.
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