Slow Cooker Broccoli Cheese Soup

* ingredients:

°1 cup shredded carrots
°5 cups of broccoli florets
°1 small onion, finely diced
°3 cloves freshly minced garlic
°1 teaspoon thyme
°¼ teaspoon nutmeg
°Half a teaspoon of salt
°Half a teaspoon of black pepper
°2 1/2 cups low-sodium chicken broth
°1 can of evaporated milk
°2 oz low-fat cream cheese, don't using fat-free
°8 ounces freshly grated sharp cheddar cheese

* instructions :

The first step:
Place the onions, garlic, carrots and broccoli in the crock pot
Cut the cream cheese and flip it
The second step:
In the crockpot, sprinkle the nutmeg, oregano and chicken broth
Stir until well mixed
Third step:
Cover and cook for 2 hours on high or on low heat for 4 hours
Remove the lid and stir in the evaporated milk
The fourth step:
Using a blender or food processor, put about half of the soup into the container and blend until most of the florets are done.
Carefully pour this into the pot and put the lid back on
Fifth step:
Let this cook for 10 minutes, or until the soup is completely hot
Sprinkle salt and pepper
Sixth step:
Sprinkle with grated sharp cheddar cheese
Stir well until combined
Seventh step:
Put the lid back on and cook until the cheese melts
Eighth step:
Add salt and pepper to taste
Her feet are warm