Originally from: http://feedproxy.google.com/~r/FoodBloggersOfCanada/~3/A-WpH-il26M/
We found something neat to do with good food so we wanted to show it for you! Cheers!
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The only prep you need to do is chop an onion…
And dice up a carrot as fine as you’d like.
Now it’s over to the slowcooker! Add a 1-pound bag of frozen broccoli…
Some chicken broth…
The onion…
And the carrot. 
Crack open a couple of cans of cream of celery soup. (Oh, and use whatever dang brand you want. I just happen to have this one!) It adds flavor and creaminess and a little thickness without the need of a roux, which I think defeats the whole purpose of slow cooker cooking! I like to throw everything in and go live the life I was born to live, not watch the clock and try to remember when to make a flour paste and add it to the slow cooker.
Add the soup…
Then add salt and pepper…
Seasoned salt and cayenne. You’ll probably need to season the soup more a little more later, but this is a start. 
Now set it on high for 4 hours, Pookie Head.
This is a little less than 4 hours, but I was chasing daylight. 
You can leave the soup as is, but I think pureeing it a bit brings out the broccoli wonderfulness. An immersion blender is great, a little masher is great. Or you could puree very small batches (like a cup at a time, since blending hot liquids is dangerous!) in a blender.
I didn’t go crazy and puree it completely—just enough to break up all but a few large pieces of broccoli and some of the onions. 
Drop in some Velveeta! I’m sorry. I mean “processed cheese product.” You don’t have to, of course. You can just use cheddar or Monterey jack or whatever other normal cheese you want! Ha.
Hey, look! I’m redeeming myself. Grated sharp cheddar makes it extra good.
Turn the slow cooker to low and pop the lid on top for about 10-15 minutes.
Stir to mix the cheese, which should all be melted by now. Yum—just look at that. Give the soup a taste and add more salt and pepper if it needs it.
Oh, baby. Perfect, perfect texture.
Serve it up…
Then, for good measure, add a sprinkling of cheese on top. 
Oh, and how about some crumbled club crackers? 
Not saltine crackers. Club crackers. The kind with butter. Of course! 
Dinner is served!
