Crock Pot Potato Broccoli Cheddar Soup

 



Crock Pot Potato Broccoli Cheddar Soup



• 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



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.




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