Slow Cooker Broccoli Cheddar Soup

This Slow Cooker Broccoli Cheddar Soup is beyond simple, but so delicious!  It definitely needs to be part of your dinner rotation!

 Prep Time 15 minutes

 Cook Time 4 hours 30 minutes

 Total Time 4 hours 45 minutes

 Servings 6

 Calories 397 kcal

Ingredients

4 cups broccoli florets cut into small bite sized pieces

1/2 yellow onion diced small

2 cups shredded carrots

4 cups chicken stock (or vegetable stock)

1 tsp kosher salt

1/2 tsp black pepper

1/8 tsp nutmeg

3 TBSP unsalted butter

1/3 cup all purpose flour

1 cup half and half

2 cups shredded cheddar cheese (see note)

Instructions

Combine the broccoli, onion, shredded carrots, chicken stock, salt, pepper, and nutmeg in the slow cooker and cook on low for four hours.

Turn the slow cooker to high.

In a small saucepan melt the butter.  Slowly whisk in the flour.  Get a cup of liquid from the slow cooker.  Very very slowly add it to the sauce pan whisking it in as you go.  Then very slowly whisk in the half and half.

Add the flour/butter/half and half mixture to the crock pot and stir it in to combine.  Slowly add in the cheddar cheese. It works best to add about a 1/4 cup at a time, stir it in, cover the crock pot for a few minutes, and then add another 1/4 cup until you have used all the cheese.

After adding all the cheese, turn off the crock pot (no need to cook for the full half hour) and serve!

Recipe Notes

Cheddar cheese shredded off the block (rather than store bought shredded) works best in this recipe!

Cracker Barrel Chicken N Dumplings

HOMEMADE EGG NOODLES

HOMEMADE EGG NOODLES
2 cups flour (all purpose)
1/4 teaspoon salt
2 medium eggs
1/4 cup water...
In a large bowl combine the flour and salt. Make a hole in the flour, like a well. Crack the eggs into the hole.
Using you hands or large spoon mash the eggs and flour together making a coarse and crumbly mixture. Add the water. Mix again until you have a nice, stiff dough.
Knead the dough a few minutes to get it nice and smooth (5-10 min.) You may need to dust it with a little flour to keep it from sticking to your hands.
When you are satisfied with your ball of noodle dough cover it with a tea towel and let it rest for about 20 minutes. This is to relax the gluten in the dough, making it easier to roll out.
Use a rolling pin and a floured surface roll dough out real thin, as the noodles will poof out when they cook. Cut into strips or the the shape you want. Let the noodles rest and dry for about 20-30 min if you can.
Cook in a broth that's boiling and then reduce to simmer for 25-30 minutes.

EASY GARLIC CROUTONS

Ingredients
5 cloves garlic, peeled and lightly pounded
1 tablespoon finely chopped parsley leaves
1/2 teaspoon salt or to taste
1/4 cup olive oil
4 pieces bread, cut into 3/4-inch cubes (about 6 cups)
1/4 cup finely grated fresh Parmesan
Directions

Preheat the oven to 350 F.
In a small saucepan combine the garlic, parsley, salt, and the oil and simmer the mixture for 3 minutes. Discard the garlic. In a bowl toss the bread cubes with the oil mixture, spread them in a single layer on a cookie sheet lined with parchment paper.
Bake in the middle of oven for 8 minutes. Sprinkle the croutons with the Parmesan and bake them for 5 minutes more, or until they are golden. Sprinkle the croutons with the additional salt and let them cool. The croutons keep in an airtight container for 1 week. Serve the croutons as a topping for tossed green salad.

Cheese Straws

Yields 20-24 straws

Ingredients

• 1 (14 oz.) package frozen puff pastry, defrosted completely
• 1 large egg, beaten
• 1 cup Parmesan, grated
• 1/2 cup Gruyere, shredded
• 1 tablespoon water
• 1/2 teaspoon cayenne pepper
• kosher salt and freshly ground pepper, to taste
• flour, for dusting

Directions

1. Preheat oven to 375º F.
2. On 1 or 2 lightly floured piece(s) of parchment paper, roll out each sheet of puff pastry to a 10x12-inch rectangle that is 1/8-inch thick.
3. In a small bowl or glass, beat together your egg and water, and brush it onto the puff pastry.
4. In a medium bowl, combine cheeses, cayenne, salt and pepper. Toss to mix thoroughly.
5. Spread cheese mixture out over the puff pastry and gently press it into the pastry to adhere.
6. Using a sharp knife or pizza cutter, cut each sheet (horizontally) into 10-12 thin strips. 
7. Spread apart each strip so there’s 1-2-inches between them, twisting them before laying them back down on parchment paper.
8. Place in oven and back for 12-15 minutes, or until puffed up and golden brown. Turn each straw over and return to bake for another 2 minutes.
9. Remove from oven and let cool before serving.