Ingredients
1 medium onion, chopped1 tablespoon butter2 cups whole milk1 cup ranch salad dressing1 pound boneless trout fillets, skin removed1 package (9 ounces) frozen broccoli cuts, thawed1 cup cubed or shredded cheddar cheese1 cup cubed or shredded Monterey Jack cheese1/4 teaspoon garlic powderPaprika, optional
Preparation
In a large skillet, saute onion in butter until tender. Transfer to a 3-qt. slow cooker; add the milk, dressing, fish, broccoli, cheeses and garlic powder.
Cover and cook on high for 1-2 hours or until soup is bubbly and fish flakes easily with a fork. Sprinkle with paprika if desired.
