Crockpot Potato Broccoli Cheddar Soup

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serves 4-6

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 a 6-quart crock pot add hash browns, broccoli, carrots, shallot and chicken broth then stir to combine, cover, and cook on low for 4-5 hours or until broccoli is very tender.
To a blender add Arla Herbs & Spices cream cheese, milk, and roughly 1/3 of the cooked vegetables. Blend until very creamy then stir back into the crock pot, cover, and cook on low for 10 minutes. NOTE: may need to blend in batches if your blender is small.
Sprinkle cheddar cheese into soup about 1/2 cup at a time, stirring until cheese is completely melted before adding another batch. Add salt and pepper to taste then serve.


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