### Creamy Broccoli Cheddar Soup Recipe

**Description:**
This creamy broccoli cheddar soup is a comforting and delicious dish, perfect for chilly days. Made with fresh broccoli, sharp cheddar cheese, and a hint of garlic, it’s easy to prepare in a crockpot for a warm, hearty meal.

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#### Ingredients:
– **4 cups** fresh broccoli florets
– **1 medium** onion, diced
– **2 cloves** garlic, minced
– **4 cups** vegetable broth (or chicken broth for non-vegetarian option)
– **2 cups** shredded sharp cheddar cheese
– **1 cup** heavy cream (or half-and-half for a lighter option)
– **1 teaspoon** salt (adjust to taste)
– **1/2 teaspoon** black pepper
– **1/2 teaspoon** paprika (optional, for a hint of spice)
– **1 tablespoon** olive oil or butter
– **1 tablespoon** cornstarch (optional, for thickening)
– Fresh parsley or chives for garnish (optional)

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#### Instructions:
1. **Wash and Chop the Broccoli:**
Rinse the broccoli under cold water and cut into small florets.

2. **Dice the Onion:**
Peel and dice the onion into small pieces.

3. **Mince the Garlic:**
Finely mince the garlic cloves.

4. **Prepare the Broth:**
Have your vegetable or chicken broth ready.

5. **Sauté the Aromatics:**
In a skillet, heat olive oil or butter over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent. Add minced garlic and sauté for an additional minute.

6. **Transfer to the Crockpot:**
Move the sautéed onion and garlic to the crockpot.

7. **Add the Broccoli and Broth:**
Add the broccoli florets and pour in the broth, ensuring the broccoli is submerged.

8. **Season the Soup:**
Add salt, black pepper, and paprika (if using). Stir to combine.

9. **Cook on Low:**
Cover and cook on low for 4-6 hours or high for 2-3 hours.

10. **Check for Doneness:**
After cooking, check the broccoli for tenderness.

11. **Blend the Soup:**
Use an immersion blender to blend the soup to your desired consistency.

12. **Add the Cheese and Cream:**
Return the soup to the crockpot (if using a regular blender) and stir in the cheddar cheese and heavy cream until melted.

13. **Thicken the Soup (Optional):**
Mix cornstarch with cold water to create a slurry and stir into the soup. Cook for an additional 15-20 minutes on high until thickened.

14. **Taste and Adjust Seasoning:**
Taste the soup and adjust seasoning as needed.

15. **Serve the Soup:**
Ladle the soup into bowls.

16. **Garnish:**
Sprinkle with fresh parsley or chives if desired.

17. **Enjoy:**
Serve hot with crusty bread or crackers.

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#### Notes:
– For a lighter version, substitute heavy cream with half-and-half.
– If you prefer a chunkier soup, blend only half of the soup and mix it back in.
– Store leftovers in an airtight container in the refrigerator for up to 3 days.

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**Prep Time:** 15 minutes
**Cook Time:** 4-6 hours (low) or 2-3 hours (high)
**Total Time:** 4-6 hours 15 minutes (low) or 2-3 hours 15 minutes (high)
**Yield:** 6-8 servings