Crock Pot Broccoli Cheese Soup

I have searched the internet for the perfect broccoli cheese soup, and I can't seem to find a recipe that I totally love. I think broccoli cheese soup is pretty versatile however. I'm sure there are plenty of awesome ways to make it. I however wanted to make it using fresh broccoli and without the condensed cheddar cheese soup that seems to be in almost every recipe. This is what I came up with. 

Ingredients:

1 bunch of fresh broccoli (cut up)
1/2 lb. of sliced carrots
1 medium onion (chopped)
3 cups of chicken stock/broth
6 tablespoons of butter
6 tablespoons of flour
2 cups of milk
2 cups of shredded cheddar cheese
salt & pepper to taste
garlic powder to taste

The green pepper is an option.

• Add chicken broth, vegetables, salt & pepper and garlic powder to crock pot. (I left the broccoli on the top for the first couple of hours it was in the crock pot, just so it didn't get too mushy).

• Cook on low for 4-5 hours.

About an hour or so before you want to serve it,

•  Melt butter in a saucepan over medium-low heat.

•  Add flour and whisk until smooth. 

•  Remove from heat; gradually add milk, whisking to keep smooth.  

•  Return to heat and bring to a gentle boil, whisking constantly until thickened. 

•  Add cheese and stir until melted. Add salt to taste if desired.

• Add cheese mixture to crock pot. Stir well.

 

• Cook on high for another hour or so.