Ingredients:

  • 1 medium yellow onion, finely diced (150g)
  • 3 cloves garlic, minced
  • 2 cups chicken broth (475ml)
  • 0.5 tsp smoked paprika
  • 0.25 tsp ground nutmeg
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 1 lb fresh broccoli florets, chopped (450g)
  • 1 cup shredded carrots (110g)
  • 1.5 cups heavy cream (355ml)
  • 4 oz cream cheese, cubed and softened (115g)
  • 2 cups sharp cheddar cheese, freshly shredded (225g)
  • 2 tbsp cornstarch
  • 2 tbsp cold water

Instructions:

  1. Dice the 150g yellow onion and mince the 3 garlic cloves finely.
  2. Place onion, garlic, 450g broccoli, 110g carrots, 475ml chicken broth, and all spices into the slow cooker.
  3. Cover and cook on LOW for 5 hours. The broccoli should be tender when pierced.
  4. In a small bowl, whisk 2 tbsp cornstarch with 2 tbsp cold water until smooth.
  5. Stir the slurry into the slow cooker. The liquid will start to look glossy.
  6. Pour in 355ml heavy cream and the 115g cubed cream cheese.
  7. Cover and cook on HIGH for 30 minutes. Watch for small bubbles around the edges.
  8. Turn the slow cooker to OFF or WARM and stir in 225g shredded cheddar in three batches.
  9. Let it sit for 5 minutes until the cheese is completely molten and silky.
  10. Adjust salt if needed and serve immediately in warmed bowls.