Serves 4 to 6

Warm up with this Crock Pot Potato Broccoli Cheddar Soup, a comforting blend of creamy, cheesy goodness and hearty vegetables. Perfect for chilly days, this soup is easy to prepare and loaded with flavors that make it a family favorite.

Ingredients:

4 cups thawed shredded hash browns: These provide a creamy base and a comforting texture.
3 cups small-chopped broccoli florets: Adds a nutritious crunch and vibrant color.
1 cup shredded carrots: For a touch of natural sweetness and extra color.
1 shallot (or 1/2 small sweet onion), minced: Adds a subtle, aromatic flavor.
3 cups reduced-sodium chicken broth: Keeps the soup flavorful without being too salty.
4 oz (1/2 cup) herbed cream cheese: Adds creaminess and a hint of herbs.
1 cup milk (2% fat or higher): For a smooth, rich texture.
8 oz (1 cup) sharp Cheddar cheese, shredded: Provides a bold, cheesy flavor.
Salt and pepper, to taste: For seasoning.

Instructions:

Combine Ingredients: In a 6-quart crockpot, mix together the hash browns, broccoli, carrots, shallot, and chicken broth. Stir to combine, then cover and cook on LOW for 4-5 hours, or until the broccoli is tender and flavors are melded.

Blend for Creaminess: Transfer about 1/3 of the cooked vegetables, along with the cream cheese and milk, to a blender. Blend until the mixture is smooth and creamy. Return this blend to the crockpot, stir, and let it cook on LOW for an additional 10 minutes to meld the flavors.

Add Cheese: Gradually stir in 1/2 cup of shredded Cheddar cheese, allowing it to melt completely before adding the remaining 1/2 cup. Stir until the cheese is fully incorporated. Season with salt and pepper to taste.

Serve and Garnish: Ladle the soup into bowls and garnish with additional shredded Cheddar cheese if desired.

This Potato Broccoli Cheddar Soup is a deliciously creamy and comforting choice for any day of the week. The slow-cooking process melds the flavors beautifully, creating a rich, satisfying dish that’s perfect for serving on a chilly evening.