Crock Pot Broccoli-Cheddar Potato Soup

Name: Crock Pot Broccoli-Cheddar Potato Soup
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

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iowagirleats.com

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Servings: 5

Author : Iowa Girl Eats

Ingredients

Remove All · Remove Spices · Remove Staples

4 cups shredded hash browns, thawed3 cups small-chopped broccoli florets1 cup shredded carrot1 shallot, minced3 cups gluten-free chicken broth4 ounces Arla Herbs & Spices cream cheese1 cup milk (2% fat or higher)8 ounces shredded sharp cheddar cheese, plus more for toppingsalt and pepper

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Instructions

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Step 1

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.

Step 2

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.

Step 3

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.