Instructions

1. Chop up the broccoli crowns into small florets and set them aside. It's important the raw broccoli be cut into small pieces so it can be cooked until tender.
2. In the crockpot add the butter, softened cream cheese, whipping cream, chicken broth, and water and mix well.
3. Once fully combined add the parmesan cheese. 
4. Next, add the chopped broccoli crowns and thyme.
5. Cover and cook on low for 3 hours or medium-high for 80 minutes.
6. Then simply give the soup a good stir and add the 2 1/2 cups of shredded cheddar cheese.
7. Continue to stir a few times until the cheddar cheese is melted completely.
8. At this point, you should add salt and pepper to taste.
9. Note that this is a thick soup, you can thin it out by adding more water or chicken broth once it is all fully combined.
10. Store leftovers in the refrigerator for up to 3 days. I personally do not recommend freezing the leftovers because the soup tends to separate once it defrosts. However, if you choose to freeze the soup I suggest you blend the soup once it thaws this will eliminate this concern. I would freeze for up to 3 weeks.