Why You’ll Love This Recipe
This soup is the definition of comfort food. The slow cooker does all the work, turning simple ingredients into a rich, creamy masterpiece. The combination of sharp Cheddar cheese, herbed cream cheese, and hearty vegetables like potatoes, broccoli, and carrots makes each spoonful a satisfying blend of flavors. Plus, it’s an easy recipe that can feed the whole family or be enjoyed over a few days.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 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 to taste
Directions
- Add the shredded hash browns, chopped broccoli, shredded carrot, and minced shallot to the Crock Pot.
- Pour in the chicken broth and stir everything together.
- Cut the herbed cream cheese into chunks and add it to the Crock Pot. Stir until the cream cheese starts to dissolve into the broth.
- Cover and cook on low for 4–6 hours or on high for 2–3 hours until the vegetables are tender.
- About 30 minutes before serving, add the milk and shredded Cheddar cheese to the soup. Stir until the cheese has melted and the soup is smooth.
- Season with salt and pepper to taste.
- Serve hot, garnished with additional Cheddar cheese if desired.
Servings and Timing
- Servings: 4 to 6
- Prep Time: 10 minutes
- Cook Time: 4-6 hours on low or 2-3 hours on high
Variations
- Vegetarian: Use vegetable broth instead of chicken broth for a vegetarian-friendly version.
- Spicy: Add a pinch of red pepper flakes or a dash of hot sauce for some heat.
- Gluten-Free: This recipe is naturally gluten-free, but be sure to double-check your cream cheese and broth for any hidden gluten.
- Dairy-Free: Substitute the cream cheese and Cheddar with dairy-free alternatives such as nutritional yeast and dairy-free cream cheese.
Storage/Reheating
- Storing: Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
- Freezing: The soup can be frozen for up to 3 months. Allow it to cool completely before transferring it to freezer-safe containers.
- Reheating: Reheat leftovers on the stove over low heat, stirring occasionally. You may need to add a little extra milk or broth to adjust the consistency.
FAQs
How do I make the soup thicker?
If you prefer a thicker soup, mash some of the potatoes or vegetables with a potato masher, or use an immersion blender to blend part of the soup until smooth.
Can I use frozen broccoli instead of fresh?
Yes, frozen broccoli can be used in place of fresh. Just make sure to thaw it before adding it to the slow cooker.
Can I substitute the hash browns with regular potatoes?
Yes, you can use peeled and diced regular potatoes instead of hash browns. However, hash browns help to create a smoother texture, so you might need to mash the potatoes for a creamier consistency.
Can I make this soup ahead of time?
Absolutely! You can make this soup the day before and store it in the refrigerator. The flavors will even intensify as it sits.
Is this soup suitable for a low-carb diet?
This soup is not low-carb due to the potatoes. However, you could try substituting cauliflower florets for the potatoes to make it lower in carbs.
What can I serve this soup with?
This soup is hearty enough to stand alone, but it pairs well with a side of crusty bread, a simple salad, or even grilled cheese sandwiches.
Can I make this soup on the stovetop instead of in a Crock Pot?
Yes, you can! Just sauté the vegetables and combine them with the broth and cream cheese in a large pot. Simmer on low heat for about 30 minutes, adding the milk and cheese in the final 10 minutes.
Can I make this recipe vegetarian?
Yes! Use vegetable broth instead of chicken broth, and make sure the cream cheese and cheese are vegetarian-friendly.
How can I make this soup spicier?
To make the soup spicier, add a pinch of cayenne pepper, red pepper flakes, or some chopped jalapeños.
Can I use any type of cheese?
Sharp Cheddar is recommended for its bold flavor, but you can also use mild Cheddar, Monterey Jack, or even Gruyère for a different twist.
Conclusion
This Crock Pot Potato Broccoli Cheddar Soup is a must-try for any fan of creamy, comforting dishes. It’s an easy, hands-off recipe that delivers maximum flavor with minimal effort. Whether you’re feeding a crowd or just craving a cozy meal, this soup will satisfy your hunger and warm your soul. Enjoy it any day of the week for a delicious and filling treat!
Crock Pot Potato Broccoli Cheddar Soup
- Total Time: 4 hours 10 minutes (low) or 2 hours 10 minutes (high)
- Yield: 4 to 6 servings
- Diet: Gluten Free
Description
This Crock Pot Potato Broccoli Cheddar Soup is the ultimate comfort food, featuring creamy cheddar cheese, herbed cream cheese, tender broccoli, and potatoes. Perfectly easy to prepare in your slow cooker, this soup is ideal for cozy dinners, family meals, and leftovers. Rich and flavorful, it’s a great way to enjoy a hearty, wholesome dish without the hassle. Whether you’re craving something creamy or need a simple dinner idea, this soup will warm you up and satisfy your taste buds.
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 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 to taste
Instructions
- Prepare the Crock Pot: Add shredded hash browns, chopped broccoli, shredded carrot, and minced shallot to the Crock Pot.
- Add Broth: Pour in chicken broth and stir the ingredients together.
- Add Cream Cheese: Cut the herbed cream cheese into chunks and add to the Crock Pot, stirring until it begins to melt into the broth.
- Cook: Cover and cook on low for 4-6 hours or on high for 2-3 hours until vegetables are tender.
- Add Dairy: About 30 minutes before serving, stir in milk and shredded cheddar cheese. Continue cooking until the cheese melts and the soup is smooth.
- Season: Add salt and pepper to taste.
- Serve: Ladle soup into bowls and garnish with extra shredded Cheddar cheese, if desired.
Notes
- Thicker Soup: Mash some of the potatoes and vegetables for a thicker consistency or use an immersion blender to puree part of the soup.
- Vegetarian Version: Substitute vegetable broth for chicken broth, ensuring all dairy ingredients are vegetarian-friendly.
- Spicy Option: Add red pepper flakes or cayenne pepper for an extra kick.
- Freezing: The soup can be frozen for up to 3 months. Cool completely before freezing and reheat by adding extra milk or broth as needed.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for 3-4 days.
- Prep Time: 10 minutes
- Cook Time: 4-6 hours on low or 2-3 hours on high
- Category: Soup, Comfort Food, Slow Cooker
- Method: Slow Cooker
- Cuisine: American
