Ingredients
- 6 cups broccoli florets from 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. shredded cheddar cheese
- 2 cups milk
Instructions
- Roughly chop the broccoli florets and place them in the bottom of the crockpot. Add the chopped onion, shredded carrots, cream cheese, and minced garlic.
- In a large bowl, whisk the chicken broth with nutmeg, salt, pepper, and cornstarch until smooth. Pour the mixture over the vegetables in the crockpot and stir to combine.
- Cover and cook on HIGH for 2-3 hours (or on LOW for 6-7 hours), until the broccoli is tender. For a smoother texture, use an immersion blender to blend the soup, leaving some chunks if preferred.
- Reduce the heat to LOW, then add the milk and shredded cheddar cheese. Cook for an additional 30 minutes, or until the cheese has melted completely.
