Crockpot Broccoli Cheddar Soup

Ingredients

• 6 cups broccoli florets (about 2 heads)
• 1 cup chopped onion
• 1 cup shredded carrots
• 2 oz. cream cheese
• 1 tablespoon minced garlic
• ¼ teaspoon nutmeg
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• ⅓ cup cornstarch
• 4 cups chicken broth
• 8 oz. cheddar cheese, shredded
• 2 cups milk

Instructions

1. Prepare the Crockpot:

   • Roughly chop the broccoli florets and place them at the bottom of the crockpot.
   • Add the chopped onion, shredded carrots, cream cheese, and minced garlic.

2. Prepare the Broth Mixture:

   • In a large bowl, whisk together the chicken broth, nutmeg, salt, pepper, and cornstarch until smooth.
   • Pour this mixture over the vegetables in the crockpot and stir to combine.

3. Cook:

   • Cover and cook on HIGH for 2 to 3 hours or on LOW for 6 to 7 hours, until the broccoli is tender. For a smoother texture, use an immersion blender to puree the soup, leaving some chunks if desired.

4. Add Dairy:

   • Reduce the slow cooker heat to LOW. Add the milk and shredded cheddar cheese.
   • Cook for an additional 30 minutes, or until the cheese is melted and the soup is creamy.

Notes

• Milk: Let the milk come to room temperature before adding it to the slow cooker to prevent curdling.
• Texture: For a creamier texture, puree part of the soup using an immersion blender or by transferring some to a blender or food processor, then stir it back into the soup.

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Enjoy your delicious, creamy broccoli cheddar soup!!