Crock Pot Broccoli Potato Cheddar Soup

This Crock Pot Broccoli Potato Cheddar Soup is a creamy and hearty recipe, which includes shredded hash brown potatoes and sharp cheddar cheese. It’s the ultimate comfort food recipe, ready in about 5 hours and 25 minutes.

Crock Pot Broccoli Potato Cheddar Soup Ingredients

• 4 cups frozen shredded hash browns, thawed
• 3 cups broccoli florets, finely chopped
• 1 cup shredded carrots
• 1 shallot or 1/2 small onion, chopped
• 3 cups gluten-free chicken broth
• 4 oz Arla Herbs & Spices cream cheese
• 1 cup milk (2% or higher)
• 8 oz shredded sharp cheddar cheese (plus more for topping)
• Salt and pepper, to taste

How To Make Crock Pot Broccoli Potato Cheddar Soup

1. Combine vegetables and broth: Add hash browns, broccoli, carrots, shallot, and chicken broth to a 6-quart crock pot. Stir to combine and cover.
2. Slow cook until tender: Cook on low for 4–5 hours, or until the broccoli is very soft.
3. Blend with cream cheese and milk: In a blender, combine Arla cream cheese, milk, and about 1/3 of the cooked vegetable mixture. Blend until smooth.
4. Return to pot: Pour the blended mixture back into the crock pot. Stir and cook on low for another 10 minutes.
5. Add shredded cheese: Gradually stir in cheddar cheese in batches, letting it fully melt before adding more.
6. Season and serve: Add salt and pepper to taste, then serve warm with extra cheese on top if desired.

Recipe Tips

• Can I use fresh potatoes instead of hash browns? Yes, just shred or dice them finely for even cooking.
• What if I don’t have Arla cream cheese? Substitute with any herbed or plain cream cheese.
• How to make it vegetarian: Use vegetable broth instead of chicken broth.
• Can I blend the whole soup? Yes, for a completely smooth texture, blend the entire batch.
• Best toppings for this soup: Extra cheese, crumbled bacon, or chopped green onions work great.

What To Serve With Broccoli Potato Cheddar Soup

This filling soup goes well with:

• Warm dinner rolls or crusty bread
• Simple mixed greens salad
• Roasted vegetables
• Baked apples for a sweet pairing
• Classic grilled cheese sandwiches

How To Store Broccoli Potato Cheddar Soup

Refrigerate: Store in an airtight container for up to 4 days.
Freeze: Freeze in portions for up to 2 months. Reheat slowly to keep the texture creamy.

Broccoli Potato Cheddar Soup Nutrition Facts

• Calories: 394 kcal
• Carbohydrates: 35g
• Protein: 17g
• Fat: 22g
• Saturated Fat: 12g
• Cholesterol: 64mg
• Sodium: 819mg
• Potassium: 761mg
• Fiber: 4g
• Sugar: 5g
• Calcium: 384mg
• Iron: 2mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make this soup with frozen broccoli?
Yes, just reduce cook time slightly and make sure it’s finely chopped.

Does it taste strongly of cream cheese?
No, it adds creaminess and flavor without overpowering the cheddar.

Can I make this gluten-free?
Yes, just ensure your broth and cheese are certified gluten-free.

How do I keep cheese from clumping?
Add cheese slowly and stir constantly until it melts completely.

Is it okay to skip the blending step?
Yes, but blending gives the soup its creamy, smooth texture.

Try More Recipes:

• Crock Pot Broccoli Cheddar Soup
• Crock Pot Broccoli And Cauliflower Soup
• Crock Pot Bone Broth Soup