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Crock Pot Potato Broccoli Cheddar Soup Recipe

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This recipe for Crock Pot Potato Broccoli Cheddar Soup is from Made With LOVE, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
• 4 cups shredded hash browns, thawed
• 3 cups small-chopped broccoli florets
• 1 cup shredded carrot
• 1 shallot (or 1/2 small sweet onion), minced
• 3 cups sodium reduced chicken broth
• 4 oz (1/2 cup) herbed cream cheese
• 1 cup milk (2% fat or higher)
• 8 oz (1 cup) shredded sharp Cheddar cheese, plus more for topping
• salt and pepper

Directions:
Directions:
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.
2. To a blender add the 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.
3. Then sprinkle 1/2 cup of Cheddar cheese into soup, stirring until the cheese is completely melted before adding the second 1/2 cup. Add salt and pepper to taste, then serve. Garnish each serving with a little more shredded Cheddar cheese if you wish.

Number Of Servings:
Number Of Servings:
Serves 4 to 6

 

 

 

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