Potato Broccoli Cheddar Crock Pot ūüć≤

Potato Broccoli Cheddar Crock Pot ūüć≤

Thick, creamy, and incredibly cheesy is how to describe Crock Pot Broccoli-Cheddar Potato Soup. This soup recipe for crock pot is simple and free of gluten!


  1. Four cups of thawed shredded hash browns;
  2. three cups of finely chopped broccoli florets;
  3. one cup of shredded carrots;
  4. one minced shallot (or half a small sweet onion);
  5. three cups of sodium-reduced chicken broth;
  6. four ounces (1/2 cup) of herbed cream cheese;
  7. and one cup of milk (2% fat or higher)
  8. salt and pepper;

eight ounces (one cup) of finely shredded sharp Cheddar cheese, plus extra for topping

  • Serves four to six.


1. Place the hash browns, broccoli, carrots, shallot, and chicken stock into a 6-quart crock pot. Stir everything together, cover, and cook on LOW for four to five hours, or until the broccoli is extremely soft.

Place the cream cheese, milk, and about one-third of the cooked veggies in a blender. Blend until extremely creamy, then return to the crock pot, cover, and cook for ten minutes on LOW.

3. Next, add 1/2 cup of Cheddar cheese to the soup and stir. Before adding the second 1/2 cup, make sure the cheddar has melted fully. Season to taste with salt and pepper, and serve. If desired, sprinkle a little extra grated Cheddar cheese over each serving.

Enjoy ūü§ó

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