Step 1: Prepare the Vegetables : Wash and chop the broccoli into small florets. Dice the onion and slice the carrots thinly for even cooking. Mince the garlic.
Step 2: Add Ingredients to the Crockpot : Add the chopped broccoli, onion, carrots, and garlic to your slow cooker. Pour in the chicken or vegetable broth, salt, pepper, paprika, and nutmeg. Stir to combine.
Step 3: Cook Until Tender : Cover and cook on Low for 4–6 hours or High for 2–3 hours, until the vegetables are soft and tender.
Step 4: Make the Cheese Base : About 30 minutes before the soup is done, melt butter in a saucepan over medium heat. Whisk in flour and cook for 1–2 minutes to make a roux. Slowly whisk in the milk, stirring constantly until the mixture thickens (about 5 minutes).
Step 5: Combine u0026 Blend : Pour the milk mixture into the crockpot. Stir well to combine. Use an immersion blender to blend the soup until creamy, leaving some chunks for texture (or transfer to a blender in batches if preferred).
Step 6: Add Cheese : Stir in shredded cheddar cheese and heavy cream. Let it melt completely into the soup, stirring occasionally until smooth and velvety.
Step 7: Adjust u0026 Serve : Taste and adjust seasoning with more salt or pepper if needed. Serve hot with your favorite toppings like extra cheese, croutons, or a drizzle of cream.