Crock Pot Potato Broccoli Cheddar Soup is a comforting and hearty dish that combines tender potatoes, fresh broccoli, and sharp cheddar cheese in a rich, creamy base.
The use of herbed cream cheese adds extra flavor, while the shredded carrots and shallots enhance the soup’s texture and sweetness.
Slow-cooked to perfection in a crock pot, this easy-to-make soup is ideal for chilly days or when you need a warm, satisfying meal with minimal effort.
It’s a delicious blend of savory, cheesy goodness that’s sure to be a family favorite!
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 reduced-sodium 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 to taste
Instructions:
Prepare the crock pot: Add the shredded hash browns, chopped broccoli, shredded carrots, and minced shallot (or onion) to the crock pot.
Add the liquid ingredients: Pour in the chicken broth and stir everything to combine.
Cook on low: Set the crock pot to low and cook for 4-5 hours until the vegetables are tender.
Add the creaminess: Stir in the herbed cream cheese and milk, letting them melt into the soup. Continue cooking for another 20-30 minutes.
Cheesy goodness: Gradually stir in the shredded cheddar cheese until it’s melted and fully incorporated.
Season: Taste the soup and add salt and pepper as needed.
Serve: Ladle the soup into bowls and top with additional cheddar cheese if desired. Enjoy the rich, creamy, and cheesy flavors of this comforting soup!
For a fun twist on Crock Pot Potato Broccoli Cheddar Soup, you can easily adapt the recipe to suit your taste or dietary preferences.
For a vegetarian version, substitute vegetable broth for chicken broth, or add protein like bacon, ham, or shredded chicken to make it heartier.
If you like a little heat, try adding cayenne pepper or jalapeños for a spicy kick.
To make the soup even more nutritious, toss in extra veggies like cauliflower or spinach.
For a thicker consistency, blend part of the soup or mash the potatoes.
To ensure the best results, shred your own cheddar cheese for a smoother melt, and keep an eye on the broccoli to prevent it from becoming too soft.
The soup can also be frozen, but for the best texture, wait to add the milk and cheese until after reheating.
To store Crock Pot Potato Broccoli Cheddar Soup, first allow it to cool completely. Once cooled, transfer the soup to an airtight container.
In the refrigerator, the soup will stay fresh for 3-4 days. If you want to store it longer, you can freeze the soup in freezer-safe containers or bags for up to 3 months.
When freezing, it’s best to leave out the milk and cheese, adding them fresh after thawing and reheating to maintain the soup’s creamy texture.
To reheat, thaw frozen soup in the refrigerator overnight and warm it on the stovetop over medium heat, stirring occasionally, or use the microwave.
Add milk and cheese once the soup is reheated for the best flavor and consistency.