8
oz Kraft™ Velveeta™ prepared cheese product (from 16-oz package), cut into cubes
4
oz white Cheddar cheese, shredded (1 cup)
4
oz Gruyère cheese, shredded (1 cup)
1
cup freshly shredded Parmesan cheese (4 oz)
Additional freshly shredded Parmesan cheese, if desired
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Steps
1
Spray 3 1/2-quart slow cooker with cooking spray. In 1-quart saucepan, melt butter over medium-high heat. Cook onion in butter 3 minutes, stirring occasionally, until tender. Stir in flour; cook and stir 1 minute. Reduce heat to medium. Gradually stir in half-and-half; cook 3 to 5 minutes, stirring constantly, until thickened. Pour into slow cooker. Stir in broth and broccoli.
2
Cover; cook on Low heat setting 2 hours or until broccoli is tender.
3
Add Velveeta™, Cheddar cheese, Gruyère cheese and 1 cup Parmesan cheese; stir until cheeses are melted. Sprinkle individual servings with additional Parmesan cheese.
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Did you know? White cheddar cheese is actually the natural color of cheddar cheese, whereas yellow cheddar cheese gets its coloring from additives. Feel free to use either in this recipe!
Gruyère cheese is a type of hard yellow Swiss cheese with a sweet and slightly salty flavor. You can find it at most grocery stores in the cheese section.
Serve soup with Pillsbury™ crescent rolls on the side for dipping!
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