Step 1

Roughly chop the broccoli florets and place in the bottom of the crockpot. Add the onion and carrots, cream cheese, and garlic.

Step 2

Pour the chicken broth into a large bowl and whisk in the nutmeg, salt, pepper, and cornstarch until smooth. Pour over the vegetables in the crockpot and stir.

Step 3

Cover with the lid and cook on HIGH for 2 to 3 hours (or on LOW for 6 to 7 hours), until the broccoli is tender. If desired, use an immersion blender to puree the soup, leaving some larger chunks.

Step 4

Reduce the temperature to LOW and add the milk and shredded cheese. Cook another 30 minutes, or until the cheese is melted.