Instant Pot Instructions:

1. Turn Instant Pot to saute setting. When display says HOT add in the butter and let it melt. Add in the onion and celery. Saute for 5 minutes.
2. Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant pot. 
3. Add in broccoli, pepper, garlic powder, rosemary, thyme and bay leaf.
4. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set SOUP button to 5 minutes. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.
5. Discard the bay leaf. Use a hand mixer or immersion blender to blend the broccoli. 
6. Pour a cup of the hot soup into the cream to temper it. Pour the cream into the pot. Stir in the cheddar. 
7. If you’d like a thicker soup you can use a cornstarch slurry to thicken. 
8. Salt and pepper to taste.
9. Ladle into bowls and serve topped with extra cheese and croutons.

Slow Cooker Instructions:

1. Heat a pan over medium high heat. Add in the butter and let it melt. Add in the onion and celery. Saute for 5 minutes. Transfer to the slow cooker.
2. Stir in broth, broccoli, pepper, garlic powder, rosemary, thyme and bay leaf.
3. Cover and cook on low for 3-4 hours.
4. Discard the bay leaf. Use a hand mixer or immersion blender to blend the broccoli. 
5. Pour a cup of the hot soup into the cream to temper it. Pour the cream into the slow cooker. Stir in the cheddar. 
6. If you’d like a thicker soup you can use a cornstarch slurry to thicken. 
7. Salt and pepper to taste.
8. Ladle into bowls and serve topped with extra cheese and croutons.