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.
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
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.
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.