Crock Pot Potato Broccoli Cheddar Soup
A creamy, hearty, and flavorful soup loaded with tender potatoes, broccoli, and cheddar cheese. This easy crock pot recipe is the ultimate comfort food for chilly days!
Ingredients
For the 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) 
2 cups shredded sharp cheddar cheese
1/2 teaspoon garlic powder 
1/2 teaspoon onion powder
Salt and black pepper to taste 
Instructions
Prepare the Base:Add the shredded hash browns, chopped broccoli, shredded carrot, minced shallot, and chicken broth to the crock pot.
Sprinkle in the garlic powder, onion powder, salt, and pepper. Stir everything together.
Slow Cook the Soup:Cover and cook on low for 6-7 hours or high for 3-4 hours, until the potatoes and broccoli are tender.
Add the Creamy Elements:Once the vegetables are tender, stir in the herbed cream cheese and milk.
Mix until the cream cheese melts completely into the soup.
Add the Cheese:Stir in the shredded cheddar cheese and let it melt, stirring frequently for 5-10 minutes.
If the soup is too thick, add a splash of milk or chicken broth to reach your desired consistency.
Serve:Ladle the soup into bowls and garnish with extra cheddar cheese, crispy bacon bits, or fresh chives if desired.
Serve with warm bread, crackers, or a side of garlic toast for a complete meal.
