On a chopping board, use a sharp knife to cut broccoli florets, celery, onion, and garlic into small pieces. After that, grate your carrot. Set aside.
As per your crockpot instructions, set it up on your kitchen countertop.
Add all your chopped vegetables, cream cheese, seasoning, and vegetable stock to your crockpot. Turn on and cook for 1 to 2 hours on the high setting or up to 4 to 6 hours on the low setting.
Once your soup is cooked, turn off the crockpot and carefully remove the lid as the steam can cause burns. Sprinkle grated cheese into the soup and give the mixture a good stir.
Use a hand stick blender. Blend your soup until it achieves your desired consistency (be careful that it doesn’t splatter as the soup is still hot).
Serve hot in bowls, and enjoy!