Cut the heads of broccoli by cutting off each floret. Cut the stem into medium size pieces. Add to the slow cooker. If using frozen, no need to cut up more.
Add the carrots, onion, garlic powder and pepper.
In a large bowl whisk together the chicken broth and cornstarch. The chicken broth must be at room temperature or cold for this not to clump. Pour over the vegetables in the slow cooker.
Place the lid on the slow cooker.
Cook on HIGH for 4 hours or LOW for 6 hours.
When the cooking time is up pour in the heavy cream and velveeta (cut into cubes). Stir.
Replace the lid and cook for 20 more minutes on HIGH.
Serve and enjoy!
Can I omit the cornstarch to make this lower in carbs?Yes! But doing so will produce a thinner soup. I suggest using cream cheese instead of heavy cream and that will help thicken the soup.Can I use regular cheese instead of Velveeta?
Yes, but follow these directions:
Sharp cheese will give the most flavor, other milder cheeses won’t flavor the soup correctly.
Use 3 cups freshly grated cheese, pre-shredded will not melt as well.