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CLEAN and dice the onion and potatoes. CLEAN and slice the leek. COARSELY grate the carrots. PREPARE 4 cups chicken broth. You can use store-bought chicken stock for this if you like.
PREPARE the broccoli by cutting off the florets. Chop them into 1-inch pieces; peel and chop the stems. POUR the chicken broth along with the onion, leek, potatoes, broccoli rosettes and carrots in the slow-cooker along with all of the spices.
COVER the slow-cooker and cook on HIGH for 2 hours. Taste, season with some more herbs and salt and pepper. REDUCE heat to the lowest setting and cook for another 2 hours.
USE a handheld immersion to puree the soup. If you don't have a handheld immersion blender, use a food processor instead. SERVE the soup with a nice scoop of crème fraîche.
This soup can be refrigerated for up to 1 day, or frozen for up to a month. Enjoy!