Broccoli and Three-Cheese Soup

Ingredients
1/2 white onion, diced
2 cups milk (2 percent or lower in fat content)
1 quart chicken broth
1/2 teaspoon black pepper
1/2 teaspoon kosher salt
1/2 teaspoon ground nutmeg
2 (10-ounce) bags of frozen broccoli florets
1 cup each of three different shredded cheeses (suggested: Jarlsberg, Gruyere, and cheddar)

Directions
Use a 6-quart slow cooker. Dice the onion into really small pieces, and put into the cooker. The onions are going to soften in the milk and broth, need to be small so there are no crunchy onion pieces. Pour in the milk and broth, add the pepper, salt, and nutmeg. Stir in the frozen broccoli. Cook on low for 7-9 hours, or on high for 4-6 hours. The broth is done when the onion is soft and translucent. Stir in the shredded cheese 20 minutes before serving. The cheese will be stringy and stick to the broccoli florets. Can use an immersion blender to make the soup look pretty. Serve with rolls or biscuits.