Crock Pot Broccoli-Cheddar Potato Soup
Broccoli-Cheddar Potato Soup in the Crock-Pot is thick, creamy, and oh-so-cheesy. This quick crockpot soup recipe is also gluten-free!
Every week, we have a get-together with my friends, and they truly like making this soup.
Ingredients:
- 3 cups small-chopped broccoli florets
- 4 cups shredded hash browns, thawed
- 1 cup shredded carrot
- 3 cups gluten-free chicken broth
- 1 shallot, minced
- 1 cup milk (2% fat or higher)
- 4oz Arla Herbs & Spices cream cheese
- Shredded cheddar cheese, plenty to use for garnishing
- salt and pepper to taste
Instructions:
- Add hash browns, broccoli, carrots, shallot, and chicken stock to a 6-quart crockpot, mix to blend, cover, and simmer on low for 4-5 hours or until broccoli is very soft.
- Combine Arla Herbs & Spices cream cheese, milk, and about a third of the cooked veggies in a blender. Blend until smooth, then return to the crockpot, cover, and cook for 10 minutes on low.
Note: If your blender is small, you may need to blend in batches. - Add about 1/2 cup of cheddar cheese to the soup at a time, stirring until it is completely melted before adding the next batch.
- Season with salt and pepper to taste before serving.
Note: I used a bag of pre-shredded carrots that had been roughly chopped before being added to the slow cooker.