I love to serve this in a sourdough bread bowl mmmmmm
- Carbohydrate 17.6729269164802 g
- Cholesterol 104.570741395593 mg
- Fat 33.9256717697242 g
- Fiber 2.13431686755033 g
- Protein 27.2060149698275 g
- Saturated Fat 21.0550495550749 g
- Serving Size 1 1 Serving (353g)
- Sodium 1660.48962797994 mg
- Sugar 15.5386100489299 g
- Trans Fat 4.63687773045758 g
- Calories 481 calories
Step-by-step
- melt butter and mix in flour
- stir in milk
- put in slow cooker and mix in broth
- Add salt pepper and broccoli
- Cook on LOW for 4 hours
- add velveeta until melted
- then add other cheeses
Choosing the Right Vessel
How do you keep a heavy bread bowl from turning into a soggy mess within five minutes of ladling? Select a rustic sourdough boule with a thick, crackly crust and a dense, chewy crumb. Cut off the top and hollow out the center, leaving at least one inch of solid wall thickness on the bottom and sides. Toast the hollowed loaf in a 350 degree Fahrenheit oven for ten minutes before filling to create a moisture barrier. This step prevents the soup from seeping through the bread before the meal ends.Balancing the Richness
High fat content from butter, evaporated milk, and processed cheese requires acidic or crisp contrasting elements. Serve pickled red onions or a sharp vinaigrette-dressed green salad alongside the bowls to cut through the dairy weight. Raw radishes cut into thin half-moons provide a peppery crunch that contrasts with the velvety texture of the slow-cooked broccoli florets. Keep acidity bright so the palate resets between bites.Adjusting Yields
Halving or doubling this recipe requires attention to slow cooker capacity. A three-quart slow cooker suits a half batch, while a six-quart model easily handles a full yield without boiling over. Whisking the flour and butter roux thoroughly before adding liquids prevents raw starch pockets, regardless of batch size. Store leftovers in an airtight container in the refrigerator for up to three days.
