Crockpot Potato Broccoli Cheddar Soup

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If you’re in the mood for something warm, comforting, and irresistibly cheesy, then you’re in for a treat with our Crockpot Potato Broccoli Cheddar Soup. This dish embodies the essence of cozy comfort food, perfect for any time you need a culinary hug.

Why You’ll Love This Recipe

This soup is not only thick, creamy, and packed with flavor, but it’s also incredibly easy to make thanks to your trusty crockpot. Plus, it’s gluten-free, making it a delightful option for those with dietary restrictions. Whether you’re a fan of broccoli, cheddar, or potatoes, this soup brings them all together in a harmonious blend that’s sure to please your palate.

Kitchen Equipment You’ll Need

6-quart crockpot
Blender
Measuring cups and spoons
Knife and chopping board

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

Step-by-Step Instructions

In a 6-quart crockpot, combine the hash browns, broccoli, carrots, shallot, and chicken broth. Stir well, then cover and cook on low for 4-5 hours, or until the broccoli is very tender.
Transfer the Arla Herbs & Spices cream cheese, milk, and about 1/3 of the cooked vegetables to a blender. Blend until smooth and creamy. If your blender is small, you may need to do this in batches.
Pour the creamy mixture back into the crockpot, stir, cover, and cook on low for an additional 10 minutes.
Gradually add the shredded cheddar cheese, about 1/2 cup at a time, stirring until the cheese is completely melted before adding more.
Season with salt and pepper to taste, then serve hot with extra cheddar on top if desired.

Tips for Success

Ensure your hash browns are fully thawed to avoid excess water in the soup.
For a smoother soup, blend an extra portion of the vegetables.
Adjust the seasoning to your preference; a dash of cayenne can add a spicy kick!

Additional Tips and Variations

For a vegetarian version, swap the chicken broth with vegetable broth. You can also add cooked bacon bits for an extra savory touch.

Nutritional Highlights (Per Serving)

Calories: Approximately 350
Protein: 15g
Carbohydrates: 30g
Fat: 18g
Fiber: 4g

Frequently Asked Questions (FAQ)

Can I use fresh potatoes instead of hash browns? Yes, simply peel and dice the potatoes before adding them to the crockpot.

How long can I store leftovers? This soup can be stored in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.

Can I freeze this soup? It’s best enjoyed fresh, but if you freeze it, be aware that the texture may change slightly upon reheating.

Conclusion

We hope you enjoy making and savoring this Crockpot Potato Broccoli Cheddar Soup as much as we do. It’s a simple yet delicious meal that’s sure to become a staple in your recipe book. Give it a try, and don’t forget to share your experience and any creative twists you add to the recipe. Happy cooking!

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