Slow Cooker Broccoli Cheese Soup

Sounds YUMOLA to me!!
(no servings size listed)

1/2 cup Kerrygold* butter
1&1/2 cups diced sweet* onion
2 cloves minced garlic
6 T. all purpose flour
Kosher* salt and freshly* ground pepper
2 12 oz. cans evaporated milk
5 cups low sodium chicken broth
5 cups broccoli florets
1/2 t. dried thyme
1/2 cup heavy cream
12 oz. grated sharp cheddar cheese
2 oz. Parmesan cheese, freshly shaved*

In a large skillet melt butter over med. heat. Saute onions until they become transparent, about 3-4 mins. Add garlic and flour, as well as a little S&P to flavor. Cook for 2 mins., stirring constantly. Using a whisk, slowly add in the evaporated milk and stir well to make it smooth. Cook mixture until it begins to thicken, then pour into slow cooker with chicken broth, broccoli, and thyme. Cover and cook 2&1/2-3 hours on high or 6 on low. Turn heat off (or to "warm", if you have that option), and add in heavy cream, shredded cheddar, and Parmesan. Season with S&P to taste, and enjoy!!

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MM