Dice the carrots and the onions. Mince the garlic. Cut the broccoli florets into small bite-size pieces. I also love to use the top part of the stems diced. They have great flavor and should not be wasted.
You can store all of the vegetables in a storage bag together in the fridge until you are ready to cook the soup.
To the Crockpot or Slow Cooker, add the broth, onions, carrots, and broccoli.
Cook for 8 hours on low.
After 8 hours, transfer 2 cups to a blender and purée until smooth.
Add purée back to soup pot and mix to combine.
Mix 1 cup milk with 6 Tbls cornstarch and combine to make a slurry thickener. Whisk in slurry and cook on high for 1 hour.
For the final touch, stir in 1/2 cup half n half. Taste for seasoning and add salt and pepper as needed.
Serve and Enjoy!!