1. Begin by roughly chopping the broccoli florets and placing them in the bottom of your crockpot. Next, add the chopped onion, shredded carrots, cream cheese, and minced garlic. In a large bowl, whisk the chicken broth with the nutmeg, salt, pepper, and cornstarch until the mixture is smooth and lump-free.

2. Pour the broth mixture over the vegetables in the crockpot and give everything a good stir to combine. Cover the crockpot and cook the soup on HIGH for 2-3 hours, or on LOW for 6-7 hours, until the broccoli is tender. For a smoother texture, use an immersion blender to blend the soup, leaving some chunks for added interest.

3. Once the soup has reached your desired consistency, reduce the heat to LOW and stir in the milk and shredded cheddar cheese. Allow the cheese to melt completely, which should take about 30 minutes. Give the soup a final taste and adjust any seasonings as needed.