Slow Cooker Broccoli Three Cheese Soup

Ingredients:
1 quart chicken or vegetable broth
2 cups milk
20 oz. broccoli florets, frozen
1/2 cup white onion, diced
1/2 teaspoon black pepper
1/2 teaspoon kosher salt
1/2 teaspoon ground nutmeg
1 cup each of three different cheeses

Directions:
Mince the onion into really small pieces. Add the onion to slow cooker and top with milk, broth, and spices. Stir in the frozen broccoli. Cover. Cook on low for 7-9 hours or on high for 4-6 hours. The broth is done when the onion is cooked nicely. 20 minutes or so before serving, shred all the cheese you are going to use, and stir it in. The cheese will be stringy and will stick to the broccoli florets. Serve with your favorite rolls or drop biscuits.

Tip:
Use a brick of your choice of cheeses and shred them by hand, as it will melt better in your soup. Pre-shredded cheese has an anti-caking agent that reduces yeast and mold, and also keeps the cheese from clumping for shipping purposes.

Variation: 
Blend the soup by using a hand-held stick blender to blend some of the large broccoli florets. This thickens the broth and makes the soup smoother.

Found at http://www.getcrocked.com/2011/11/06/slow-cooker-broccoli-three-cheese-soup/