Ingredients:

  • 1 lb fresh broccoli florets, chopped into bite-sized pieces
  • 1 cup carrots, diced small
  • 1/2 cup yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 tbsp unsalted butter, melted
  • 4 cups low-sodium chicken broth
  • 1 cup half and half
  • 1/4 cup all-purpose flour
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 cups extra sharp cheddar cheese, freshly grated
  • 8 oz Velveeta or processed cheddar, cubed
  • 4 oz cream cheese, softened and cubed

Instructions:

  1. Toss the diced onions and carrots in the melted butter and flour until evenly coated. Place the mixture into the slow cooker.
  2. Pour in the chicken broth, minced garlic, salt, and pepper. Whisk until the flour is mostly incorporated, then stir in the broccoli florets.
  3. Cover and cook on Low for 3 to 4 hours or High for 2 hours, until carrots are tender.
  4. Lower the heat to the warmest setting. Stir in the half and half, cubed Velveeta, and softened cream cheese until melted.
  5. Fold in the grated sharp cheddar cheese and stir gently until the soup is a uniform, mahogany-gold color and cheese is fully incorporated.