Crock Pot Broccoli and Cheese Soup

Ingredients:

1 tbsp butter, unsalted

1 onion, diced

2 (10 3/4 oz.) cans cheddar cheese soup

2 (12 oz.) cans fat-free evaporated milk

1/2 tsp garlic powder

1/2 tsp onion powder

1/8 tsp ground cayenne pepper

1 tsp black pepper

Salt, to taste

2 (12 oz.) bags frozen baby broccoli florets

8 oz. Velveeta cheese, cubed

1 cup fat-free shredded cheddar cheese

Directions:

In a medium skillet, melt butter over medium heat; add onions and cook until translucent, then remove from heat and set aside.  Meanwhile, mix together the next 7 ingredients in a crock pot; whisk until completely incorporated and smooth.  Stir in broccoli, cubed Velveeta, and cooked onions.  Cover and cook on low for 4 – 5 hours or until soup is hot and broccoli is cooked through.  Right before serving, stir in the shredded cheddar until melted.  Serves 8.

9 Weight Watchers points per serving!  (To cut points, use light margarine and reduced-fat Velveeta cheese)