Instant Pot Instructions:

1. Add broth, frozen vegetables, garlic powder, onion powder, salt and pepper into Instant Pot. 
2. Cover Instant Pot and secure the lid. Make sure valve is set to sealing set the soup button to 10 minutes. When time is up move valve to venting and remove the lid.
3. In a bowl whisk together the melted butter and the flour. Whisk in the half and half until smooth. Whisk in a cup of the hot broth to temper the dairy. Set aside.
4. Use an immersion blender to blend the soup so it is mostly smooth but still has some chunks of veggies in it. 
5. Pour the half and half mixture into the Instant Pot. Turn Instant Pot to saute setting (“normal” setting). Simmer for a couple minutes until the flour has thickened the soup and the flour taste has cooked out. Salt and pepper to taste. 
6. Ladle into bowls and serve with oyster crackers, saltines or croutons. 

Slow Cooker Instructions:

1. Add broth, frozen vegetables, garlic powder, onion powder, salt and pepper into slow cooker. 
2. In a bowl whisk together the melted butter and the flour until smooth. Stir the mixture into the slow cooker. 
3. Cover slow cooker and cook on high for 3 hours. 
4. In a bowl whisk the half and half with a cup of the hot broth to temper it.
5. Use an immersion blender to blend the soup so it is mostly smooth but still has some chunks of veggies in it. 
6. Pour the half and half mixture into the slow cooker. Salt and pepper to taste. 
7. Ladle into bowls and serve with oyster crackers, saltines or croutons.