Ingredients
2 cups frozen broccoli
2 cups frozen cauliflower
1 medium onion, chopped
2 cans (14.5 oz) reduced/low-sodium chicken or vegetable stock
3 cups shredded cheddar cheese
6 slices bacon cooked until crisp and crumbled for topping
½ cup water
½ tsp ground black pepper
Sliced scallions for topping
Instructions
In the Crock Pot:
Place chicken broth, water, onion, cauliflower, broccoli, and pepper in slow cooker on low for 4-5 hours.
Use an immersion blender to puree soup. If you don’t have an immersion blender, you can use a regular blender (must cool first) or mash with a potato masher.
Stir in cheddar cheese.
Cover and cook an additional 10 mins.
Serve with bacon crumbles and scallions if desired.
On the Stove Top:
Place chicken broth, water, onion, cauliflower, broccoli, and pepper in large pot. Bring to a boil. Simmer for 30 minutes.
Use an immersion blender to puree soup. If you don’t have an immersion blender, you can use a regular blender (must cool first) or mash with a potato masher.
Stir in cheddar cheese.
Cover and cook an additional 10 mins.
Serve with bacon crumbles and scallions if desired.