Broccoli Cheddar Soup/Cauliflower Cheddar Soup

 52 oz frozen broccoli or Cauliflower

24 oz (6cups) shredded cheddar cheese

1 yellow onion, diced

1/2 cup butter

2 tbs mined garlic

6 cups heavy whipping cream

1 package cream cheese

6 cups vegetable broth

1 tsp pepper

1 tsp salt

To Make:

Divide the ingredients into four labeled quart freezer bags and freeze up to 3 months.

To Use:

When you desire to serve this recipe just thaw the bag in the refrigerator the night before. On cooking day dump contents of the bag in the Slow cooker. Cook on high up to 3 hours, or low 4-5 hours.  Once the cooking time is complete use an immersion blender to gently blend the soup to desired consistency.

Source: Large Family Table