To make in slow cooker:

Cup of Yum
1. In a large, 6 quart slow cooker, add broccoli, onion, celery, garlic powder, nutmeg, black pepper, cream cheese, chicken broth, chicken base, evaporated milk, and flour. Stir to combine and cover.
2. Cook soup on low for 3-4 hours, or until broccoli is fork tender.
3. Use an immersion blender to help thicken the soup. Do not blend completely, just about half the broccoli (you can also use a potato masher if preferred).
4. Add parmesan and cheddar cheeses to the soup. Stir until melted. Add up to 1/2 teaspoon of kosher salt, to taste. This will depend on the types of cheeses you have chosen. Turn off slow cooker and let soup sit for about 15 minutes before serving. This gives the soup time to thicken and cheese to melt.

To make on the stovetop:

1. Add 1-2 Tablespoons olive oil to large soup pot or dutch oven. Saute onion and celery for 3-4 minutes, until softened but not browned.
2. Add garlic, nutmeg, pepper, cream cheese, broth, chicken base, evaporated milk, and flour. Stir to combine. Add in frozen broccoli.
3. Cook soup over low heat for about 30 minutes, stirring occasionally, until broccoli is tender. Do not boil soup, just simmer.
4. Use an immersion blender to thicken soup by blending some of the broccoli. Turn off heat and add parmesan and cheddar cheeses. Stir until melted. Add salt and enjoy.