1-Start by prepping your ingredients to ensure everything cooks evenly. First, wash and chop the broccoli into bite-size pieces, along with dicing the onion and celery. This prep step sets the foundation for a flavorful soup without much fuss.

2-Next, in a small bowl, mix the cornstarch with a bit of the chicken broth to make a smooth slurry. This helps thicken the soup later, avoiding any lumps and giving it that perfect consistency. Add the slurry along with the rest of the broth, broccoli, onion, celery, garlic, butter, salt, and pepper into your slow cooker.

3-Stir everything together to combine, then cover and set your slow cooker to low for 6-7 hours or high for 3-4 hours. During this time, the flavors meld beautifully, creating a rich base. Once the veggies are tender, it’s time to blend slightly with an immersion blender to get the right texture, leaving some chunks for interest.

4-Finally, stir in the heavy whipping cream and shredded sharp cheddar cheese, letting it cook for another 15-20 minutes on low until everything melts together. Taste and adjust seasonings as needed, then serve it up hot for a satisfying meal. This method works well for dietary adaptations, like using plant-based cream for a vegan version.