Ingredients:

3 medium heads of broccoli, chopped

1 carrot, diced

2-3 cloves of garlic, chopped

½ cup of butter, divided

½ cup whole-wheat flour

3 cups chicken broth, plus some if needed

1 ½ cups whole milk

2-3 cups shredded cheddar cheese

Directions:

1. Wash and peel potatoes and carrot wash broccoli. Cube potatoes and put in the Slow Cooker. Dice up carrot and set aside chop up broccoli and garlic cloves and set aside. Add 1 tbsp. butter to a large saucepan or Dutch oven once it has melted add carrots and garlic. Cook until carrots are soft but not too soft. Add the remaining butter and melt, add flour and stir. Continue stirring while it cooks for about 2 minutes until you have a blonde roux.

2. Add hot chicken broth and milk, stirring occasionally. Let it cook and thicken for 6-10 minutes. 3. Pour over potatoes into crock-pot. Add chopped broccoli and stir. Add enough chicken broth so that all vegetables are covered in Slow Cooker. Stir to combine. Put lid on and cook on high for 2-3 hours. Add cheese and stir while it melts, let it cook for another 20 minutes. Serve warm, garnish with shredded cheese and crushed croutons.

Bon Appetit!