🧑🍳 Instructions
Step 1: Slow Cook the Vegetables
In a 6-quart slow cooker, combine:
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thawed hash browns
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broccoli florets
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shredded carrot
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minced shallot
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chicken broth
Stir well, cover, and cook on LOW for 4–5 hours, until the broccoli is tender and the vegetables are fully softened.
Step 2: Make the Creamy Base
About 10 minutes before cooking time ends:
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Scoop out about ⅓ of the cooked vegetables and broth and transfer to a blender.
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Add the herbed cream cheese and milk to the blender.
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Blend until completely smooth and creamy.
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Pour this mixture back into the slow cooker and stir to combine.
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Cover and cook on LOW for another 10 minutes to warm through.
Step 3: Add the Cheese and Finish
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Gradually stir in 1 cup of shredded Cheddar cheese, letting it melt completely into the soup.
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Taste and adjust seasoning with salt and pepper.
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Ladle into bowls and top with the remaining Cheddar cheese for that irresistible cheesy finish.
👩🍳 Chef’s Notes
For a smoother soup:
Use an immersion blender directly in the crock pot after Step 2 to puree the soup to your preferred consistency before stirring in the final cup of cheese.
Vegetarian version:
Replace chicken broth with vegetable broth — all the same creaminess, no meat required.
Make it heartier:
Add 1 cup of cooked diced ham or shredded rotisserie chicken along with the vegetables in Step 1 for extra protein and depth.
Storage tips:
Cool completely before refrigerating. Store in an airtight container for up to 4 days. Reheat gently on the stove or in the microwave — avoid boiling to keep the cheese from separating.
🍲 Serving Suggestions
Serve this creamy Crock Pot Potato Broccoli Cheddar Soup with:
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Crusty bread or garlic toast for dipping
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A simple green salad for balance
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Or a sprinkle of crisp bacon bits for a smoky twist
This soup is comfort in a bowl — creamy, hearty, and packed with veggies, all made with the ease of your slow cooker. Perfect for cozy nights in or when you need a no-fuss, crowd-pleasing dinner. 🧀🥦💛