Crock Pot Potato Broccoli Cheddar Soup

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Instructions

Step 1: Slow Cook the Vegetables
Add the thawed hash browns, broccoli florets, shredded carrot, minced shallot, and chicken broth to a 6-quart slow cooker. Stir well to combine.

  • Cover and cook on LOW for 4-5 hours, or until the broccoli is very tender.

Step 2: Create the Creamy Base
About 10 minutes before the cook time is complete:

  1. Scoop out about 1/3 of the cooked vegetables and broth and transfer them to a blender.

  2. Add the herbed cream cheese and milk to the blender.

  3. Blend until the mixture is completely smooth and creamy.

  4. Pour this creamy mixture back into the slow cooker and stir to combine. Cover and cook on LOW for another 10 minutes to allow it to heat through.

Step 3: Add the Cheese and Finish

  1. Stir in 1 cup of the shredded Cheddar cheese, a little at a time, until it is fully melted into the soup.

  2. Taste the soup and season with salt and pepper as needed.

  3. Ladle into bowls and garnish with the remaining shredded Cheddar cheese.

Chef’s Notes

  • For a Smoother Soup: After Step 2, you can use an immersion blender directly in the crock pot to puree the soup to your desired consistency before adding the final cup of Cheddar cheese.

  • Vegetarian Version: Simply substitute the chicken broth with an equal amount of vegetable broth.

  • Make it Heartier: For a more substantial soup, add 1 cup of cooked, diced ham or shredded rotisserie chicken along with the vegetables in Step 1.

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