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 carrots, onion, celery, salt, pepper, garlic powder and thyme and saute for 5 minutes. 
2. Pour in the water and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot. 
3. Stir in the Better than Bouillon. Add in the broccoli and cauliflower.
4. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the SOUP button to 5 minutes. When time is up let pot sit for 5-10 minutes and then move valve to venting. 
5. Puree contents of Instant Pot in a blender or use an immersion blender to puree.
6. Temper the cream by stirring some of the hot soup together with the cream. Stir tempered cream into the pot. Stir in the cheese and let it melt. 
7. Ladle into bowls and serve topped with some bacon crumbles, if desired. 

Slow Cooker Instructions:

1. Heat a pan over medium high heat. Add in the butter and let it melt. Add in the carrots, onion, celery, salt, pepper, garlic powder and thyme and saute for 5 minutes. Transfer to the slow cooker.
2. Stir in the water, Better than Bouillon, broccoli and cauliflower.
3. Cover and cook on high for 3 hours or on low for 5 hours.
4. Puree contents of slow cooker in a blender or use an immersion blender to puree.
5. Temper the cream by stirring some of the hot soup together with the cream. Stir tempered cream into the slow cooker. Stir in the cheese and let it melt. 
6. Ladle into bowls and serve topped with some bacon crumbles, if desired.