Crock Pot Broccoli-Cheddar Potato Soup Recipe
A comforting and creamy Crock Pot Broccoli-Cheddar Potato Soup made with shredded hash browns, fresh broccoli, carrots, and sharp cheddar cheese. This easy slow cooker recipe is perfect for a warm, hearty meal with minimal prep.
- Prep Time: 15 minutes
- Cook Time: 4 hours on high or 8 hours on low
- Total Time: 4 hours 15 minutes (high) or 8 hours 15 minutes (low)
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Vegetables
- 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
Liquids & Dairy
- 3 cups gluten free chicken broth
- 4 oz Arla Herbs & Spices cream cheese
- 1 cup milk, 2% milk fat or higher
- 8 oz shredded sharp cheddar cheese, plus more for topping
Seasonings
- Salt and pepper, to taste
Instructions
- Prepare the Ingredients: Thaw the frozen shredded hash browns and finely chop the broccoli florets. Shred the carrots and chop the shallot or half a small onion finely for a smooth base.
- Combine in Crock Pot: In the slow cooker, add the thawed hash browns, chopped broccoli, shredded carrots, chopped shallot/onion, and gluten-free chicken broth. Mix these ingredients to distribute evenly.
- Add Cream Cheese: Cut the Arla Herbs & Spices cream cheese into smaller pieces and add them to the slow cooker, allowing it to soften into the soup as it cooks.
- Cook the Soup: Cover the crock pot and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the vegetables are tender and the flavors have melded together.
- Blend to Desired Consistency: Using an immersion blender or carefully transferring portions to a blender, blend the soup slightly to achieve your preferred texture—smooth or chunky.
- Add Cheese and Milk: Stir in the shredded sharp cheddar cheese and milk into the hot soup. Continue stirring until the cheese is melted and fully incorporated.
- Season and Serve: Season with salt and pepper to taste. Ladle the soup into bowls and top with extra shredded cheddar cheese if desired before serving warm.
Notes
- To make the soup richer, use whole milk or add a dollop of sour cream before serving.
- You can substitute the gluten free chicken broth with vegetable broth for a vegetarian version, but omit the cheese or use a vegetarian alternative for strict vegetarians.
- For a thicker soup, reduce the amount of milk or cook the soup uncovered for the last 30 minutes to evaporate excess liquid.
- Stir occasionally during cooking if possible to prevent sticking on the bottom.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.