Description
Indulge in the ultimate comfort food with Crock Pot Broccoli-Cheddar Potato Soup! Thick, creamy, and oh-so-cheesy, this slow cooker soup is a breeze to make and naturally gluten-free. Perfect for cozy dinners or meal prepping!
Ingredients
Units
Scale
- For the Soup:
- 4 cups frozen shredded hash browns, thawed
- 3 cups broccoli florets, finely chopped
- 1 cup shredded carrots
- 1 shallot or 1/2 small onion, chopped
- 3 cups gluten-free chicken broth
- 4 oz Arla Herbs & Spices cream cheese (or substitute regular cream cheese with a pinch of onion powder, garlic powder, paprika, and dried dill)
- 1 cup milk (2% or higher fat content)
- 8 oz shredded sharp cheddar cheese (plus more for topping)
- Salt and pepper, to taste
- Equipment:
- 6-quart Crock Pot
- Blender
Instructions
- Prepare the Ingredients:
- Add hash browns, broccoli, carrots, shallot, and chicken broth to the Crock Pot.
- Stir to combine, cover, and cook on LOW for 4-5 hours, until the broccoli is very tender.
- Blend for Creaminess:
- Transfer 1/3 of the slow-cooked vegetables to a blender with the cream cheese and milk.
- Blend until smooth and creamy. (If your blender is small, blend in batches.)
- Combine and Cook:
- Pour the blended mixture back into the Crock Pot.
- Stir to combine, cover, and cook on LOW for another 10 minutes.
- Add Cheese:
- Gradually sprinkle in cheddar cheese, about 1/2 cup at a time, stirring until melted before adding more.
- Season with salt and pepper to taste.
- Serve and Enjoy:
- Ladle soup into bowls, garnish with additional cheddar cheese if desired, and serve hot.
Notes
- For a vegetarian option, use vegetable broth instead of chicken broth.
- Make sure not to overfill your blender with hot liquid—blend in batches if needed.
- For a lower-calorie option, use skim milk and reduce the amount of cheddar cheese slightly.
