Name: Slow-Cooker Broccoli Cheddar Soup
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT4H0M0.000S
Yield: 4 to 6 servings
Ingredients: 1 1/4 pounds broccoli, cut into small florets (about 4 cups); 2 medium carrots, finely diced; 2 stalks celery, finely diced; 1 small onion, finely diced; 4 cups vegetable broth; 1 teaspoon garlic powder; 1/2 teaspoon mustard powder; Kosher salt and freshly ground black pepper; 1 cup heavy cream; 8 ounces processed cheese, such as Velvetta, cut into 1/2-inch cubes (about 2 cups); 4 ounces mild Cheddar, shredded (about 1 cup), plus more for topping; 2 tablespoons cornstarch

Directions

Special equipment:

a 6-quart slow cooker

Add the broccoli, carrots, celery and onion to a 6-quart slow cooker. Pour over the vegetable broth, then stir in the garlic powder, mustard powder, 2 teaspoons salt and several grinds of black pepper. Cover with the lid and cook on high for 3 hours.
Blend the soup in a standard blender or with an immersion blender until smooth. Return to the slow cooker, then stir in the cream. Toss the processed cheese and Cheddar with the cornstarch in a medium bowl until evenly coated, then add to the soup and stir until completely melted and combined. Cover and return to high. Cook until the soup has warmed through and thickened slightly, about 30 minutes more. Serve in bowls with an extra sprinkle of shredded Cheddar.

When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.