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Super Crock Pot Broccoli-Cheddar Potato Soup

Crock Pot Broccoli-Cheddar Potato Soup

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.

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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:
  1. 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.
  2. 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.
  3. 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.
  4. 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.

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