Crockpot Broccoli Cheese Soup

Instructions:

1. Add the broccoli, carrots, onion, chicken broth, garlic powder, salt, and black pepper to the crockpot.
2. Cover and cook on low for 4 hours, or until the vegetables are very tender.
3. In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute to form a roux.
4. Slowly pour in the half and half, whisking constantly until the mixture thickens.
5. Add the thickened mixture to the crockpot and stir well.
6. Stir in the shredded cheddar cheese until fully melted and the soup becomes smooth and creamy.
7. Taste and adjust seasoning as needed. Serve warm with crusty bread and extra cheese on top if desired.

Variations

• Add cooked, diced potatoes for a heartier soup.
• Swap cheddar for pepper jack to add a spicy kick.
• Blend half the soup for an even creamier texture while keeping some chunks intact.
• Use vegetable broth instead of chicken broth to make the soup vegetarian.

Tips

• Freshly shredded cheese melts more smoothly and prevents graininess.
• If you prefer a thicker soup, reduce the broth by half a cup or add a spoonful of cornstarch slurry at the end.
• For a richer flavor, sauté the onions in a little butter before adding them to the crockpot.
• Leftovers thicken as they cool; thin with a splash of broth or milk when reheating.