Crock Pot Potato Broccoli Cheddar Soup


Crock Pot Potato Broccoli Cheddar Soup

Crock Pot Broccoli-Cheddar Potato Soup is thick, creamy, and oh-so cheesy.

This crock pot soup recipe is easy and gluten-free, too!

The cream cheese joins broccoli florets, shredded hash browns and carrots, chicken broth, milk, and cheddar cheese, of course, to create a thick and luxurious soup that’s satisfying to the core.

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Classic Broccoli Cheddar Soup is one of my all time favorites.

I love the heartiness shredded hash brown potatoes add to this recipe, which thicken the soup without having to add flour or heavy cream.

Speaking of, I used 2% milk in here but you could even go with skim.


• 4 cups shredded hash browns, thawed

• 3 cups small-chopped broccoli florets

• 1 cup shredded carrot

• 1 shallot (or 1/2 small sweet onion), minced

• 3 cups sodium reduced chicken broth

• 4 oz (1/2 cup) herbed cream cheese

• 1 cup milk (2% fat or higher)

• 8 oz (1 cup) shredded sharp Cheddar cheese, plus more for topping

• salt and pepper

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Serves 4 to 6

To a 6-quart crock pot add hash browns, broccoli, carrots, shallot and chicken broth, then stir to combine, cover, and cook on LOW for 4-5 hours or until broccoli is very tender.

To a blender add the cream cheese, milk, and roughly 1/3 of the cooked vegetables.

Blend until very creamy then stir back into the crock pot, cover, and cook on LOW for 10 minutes.

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Then sprinkle 1/2 cup of Cheddar cheese into soup, stirring until the cheese is completely melted before adding the second 1/2 cup.

Add salt and pepper to taste, then serve.

Garnish each serving with a little more shredded Cheddar cheese if you wish.


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