Begin by washing two heads of fresh broccoli, trimming off the stems, and breaking the florets into smaller, bite-sized pieces. Place these vibrant florets at the bottom of your crockpot.

Layer the shredded carrots, chopped onion, cream cheese, and minced garlic over the broccoli in your crockpot. Make sure the ingredients are evenly distributed.

In a separate bowl, whisk together cornstarch with chicken broth, adding kosher salt, black pepper, and a pinch of nutmeg. Pour this mixture over the layered vegetables in the crockpot.

Cover the crockpot and set it to cook on High for 2-3 hours, or on Low for 6-7 hours until the veggies are tender and flavorful.

Once the cooking time is up, reduce the heat to Low and stir in the milk and shredded cheddar cheese. Let it cook for an additional 30 minutes, stirring occasionally.

After the final cooking period, taste your soup and adjust the seasoning as necessary. Ladle the warm soup into bowls and enjoy!