Crock Pot Potato Broccoli Cheddar


  • 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

 Serves 4 to 6

  • 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.


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 the soup and stir until the cheese is completely melted before adding the second 1/2 cup. Season with salt and pepper and serve. Garnish each serving with a little more grated cheddar cheese, if desired.

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