Preparation Time
- Preparation Time: 15 minutes
- Cooking Time: 6 hours
- Total Time: 6 hours 15 minutes
Ingredients
- 4 cups shredded hash browns, thawed
- 3 cups small-chopped broccoli florets
- 1 cup shredded carrot
- 1 shallot, minced
- 3 cups gluten-free chicken broth
- 4oz Arla Herbs & Spices cream cheese
- 1 cup milk (2% fat or higher)
- 8oz shredded sharp cheddar cheese, plus more for topping
- Salt and pepper to taste
Directions
- In the crockpot, combine the shredded hash browns, chopped broccoli florets, shredded carrot, and minced shallot.
- Pour the chicken broth over the vegetables.
- Cook on low for 5-6 hours or until the vegetables are tender.
- About 30 minutes before serving, add the cream cheese, milk, and shredded cheddar cheese to the crockpot. Stir until the cheese is melted and the soup is creamy.
- Season with salt and pepper to taste.
- Serve hot, garnished with additional shredded cheddar cheese.
Cook Notes
For a smoother soup, you can blend a portion of it with an immersion blender before adding the cheese.
Variations
- Add cooked bacon or ham for a smoky flavor.
- Use vegetable broth instead of chicken broth for a vegetarian version.
Keto Version
Substitute the hash browns with cauliflower florets and use a keto-friendly milk alternative.
Nutritional Information
(Note: Nutritional values are approximate)
- Calories: 300 per serving
- Protein: 15g
- Fat: 20g
- Carbohydrates: 18g
- Fiber: 3g
- Sugar: 5g
Crockpot Potato Broccoli Cheddar Soup is a delicious and effortless way to enjoy a homemade meal. It’s a wonderful recipe for anyone seeking the comfort of a warm, creamy soup with the convenience of a slow cooker. Enjoy this delightful and satisfying soup with your family and friends!
