Start by preparing your veggies. Peel and chop the potatoes and carrots, then chop the celery and broccoli. You can even combine broccoli with cauliflower if you like! Dice the onion as well.
In a large sauté pan, heat the avocado oil over medium heat. Add the diced onion and garlic, cooking for about five minutes until the onion becomes translucent and soft. This step adds depth of flavor to your soup.
Transfer the sautéed onion and garlic to the crockpot. Add all of your chopped vegetables, making sure they are evenly distributed.
Pour in the chicken broth, ensuring the vegetables are fully submerged. Set your crockpot on low and let it cook for six to seven hours, or until the vegetables are tender.
About thirty minutes before serving, it’s time to prepare the sauce. In a saucepan, melt the butter over medium heat. Slowly add the flour, mustard, salt, and black pepper. Stir until mixed and bubbly, then gradually pour in the milk, whisking continuously. The mixture will start to thicken and become creamy.
Once the sauce is thickened, pour it into the crockpot with the vegetables. Stir well, ensuring everything is combined.
Finally, add the grated cheddar cheese to the soup. Stir until the cheese melts and creates a rich, creamy consistency.
Serve hot with artisan or sourdough bread. Enjoy every warm, comforting spoonful!
