Crockpot Broccoli Cheddar Soup

✺ Let's cook

1. 1

   Fill the slow cooker

   4–5 hr LOW

   Add broccoli, carrots, onion, garlic, broth, paprika, nutmeg, salt and pepper. Cover and cook on LOW until the vegetables are tender.

2. 2

   Blend for texture

   2 min

   Partially blend with an immersion blender, leaving plenty of small broccoli pieces.

3. 3

   Make the creamy roux

   4–5 min

   Melt butter in a saucepan. Whisk in flour and cook one minute, then slowly whisk in half-and-half until smooth and lightly thickened.

4. 4

   Combine with the soup

   10–15 min

   Stir creamy roux and Dijon mustard into the slow cooker. Cover until the mixture is hot and combined.

5. 5

   Melt in the cheeses

   5 min

   Switch the cooker to WARM or OFF. Stir in cubed Velveeta until melted, then add freshly shredded cheddar a handful at a time. Do not boil.

6. 6

   Taste and serve

   2 min

   Adjust salt and pepper, then serve with sourdough or crusty bread.