Wash and peel the carrot. Peel and slice the onion. Wash the celery. Slice or finely chop the carrot, onion, and celery.
In a large crockpot, combine all of the ingredients except for the cheese, dairy-free milk, and bacon. Cook on high for 4-6 hours or on low for 8-10 hours.
About 30 minutes prior to serving the soup, transfer it into a high power blender and blend the soup to your desired consistency. Return the soup to the crockpot.
Stir in the milk and cheese. If adding bacon to the soup, stir that in now as well. Let the soup simmer for 30 minutes before serving. You can serve it with additional crumbled bacon!
Instant Pot Instructions
Set your Instant Pot to saute. Add the olive oil and chopped onion, carrot, celery, garlic, salt, pepper, and herbs. Saute for 2-3 minutes.
Add the broccoli and bone broth. Stir to ensure nothing is stuck to the sides or bottom of the IP. Secrure the lid and set the IP on manual (or soup), high pressure, for 8 minutes.
Allow the pressure to quick release. Transfer the soup to a high power blender and blend to your desired consistency. Put the soup back in the IP.
Add the dairy-free milk, cheese, and bacon. Stir to combine and let the soup slow cook for 10-15 more minutes or until the cheese is melted. Serve with additional bacon!