Instant Pot Instructions:

1. Turn Instant Pot to sauté setting. When display says HOT add in the butter and let it melt. Add in the onions. Sauté for 4 minutes. Add in the garlic and sauté for 30 seconds.
2. Add in the flour, a tablespoon at a time and whisk into the onions.
3. Stir in the broth, carrots, celery, smoked paprika and broccoli.
4. Cover Instant Pot and secure the lid. Set SLOW COOKER low setting to 3 hours. 
5. Whisk well to break up the broccoli. 
6. Pour a cup of the hot soup in with the milk and then stir the milk into the pot. 
7. Blend the cottage cheese until smooth then stir some of the hot soup in with the cottage cheese to temper it. Stir the mixture into the pot. 
8. Whisk in the cheddar. 
9. Taste test and add salt and pepper to taste. Ladle into bowls and serve.

Slow Cooker Instructions:

1. Heat a pan over medium high heat. Add in the butter and let it melt. Add in the onions. Sauté for 4 minutes. Add in the garlic and sauté for 30 seconds. Add in the flour, a tablespoon at a time and whisk into the onions. Transfer to the slow cooker.
2. Stir in the broth, carrots, celery, smoked paprika and broccoli.
3. Cover and cook on low for 3 hours. 
4. Whisk well to break up the broccoli. 
5. Pour a cup of the hot soup in with the milk and then stir the milk into the pot. 
6. Blend the cottage cheese until smooth then stir some of the hot soup in with the cottage cheese to temper it. Stir the mixture into the pot. 
7. Whisk in the cheddar. 
8. Taste test and add salt and pepper to taste. Ladle into bowls and serve.