12 cups broccoli florets
1 small onion, diced
1/2 cup shredded carrots
2 garlic cloves, minced
1 teaspoon Kosher salt
1 teaspoon black pepper
1/2 teaspoon nutmeg
8 cups low sodium chicken broth
1 cup plain Greek yogurt
1/2 cup warm water
3 1/2 cups shredded cheddar cheese
6 slices bacon
In a slow cooker, add broccoli, onion, carrots, garlic, salt, pepper, nutmeg and chicken broth. Stir to combine. Cook on low 4 to 5 hours or high for 2 to 3 hours. Cook bacon, drain fat, crumble.
When cooking is complete, mix together Greek yogurt and warm water. Place on stove top on low heat and mix in cheddar cheese until creamy and melted. Whisk into slow cooker and let cook another 30 minutes on low. Ladle into bowls and top with crumbled bacon.