Melt 2 Tbsp of Butter with the 1/4 sliced Onion and let it turn translucent, do not let the butter burn, keep on low heat and cover, but check

Add In Broccoli and allow it to cook with lid on as well and add a little broth about 1/4 C

Once Softened (about 10 minutes maximum, Separate the broccoli and onions into a blender, Ninja, etc leaving behind the melted butter and soup mixture, using a slotted spoon is best.

Take the Broccoli, Cream Cheese and all but the last 1/4 C of Vegetable Broth and place in blender. Pulse to mix.

With the reserve broth and butter mixture from the broccoli and onion mixture it is time to make the rue.

Add in 1/2 C of Butter, 1/4 of Flour (little by little) and add in 1/4 C of Vegetable Stock. Using a whisk, whisk till thickened and add in balsamic

Remove from heat.

Remove Pot from stove and place on slow cooker and adding in additional 24 ounces of milk and stir.

Add in Pepper, Broccoli Mixture and Rue altogether and stir well with a large whisk. Place lid on and allow to thicken for about 2 hours on the slow cooker. About one hour into the mixture, add the cheddar cheese and stir with a fork to blend well, again allow to cook for one last hour on low and serve.