Crock Pot Broccoli-Cheddar Potato Soup

This Crock Pot Broccoli-Cheddar Potato Soup is a creamy, comforting slow cooker recipe made with hash browns, fresh broccoli, cheddar cheese, and simple pantry ingredients. Perfect for weeknight dinners, meal prep, or cold-weather cooking, this easy soup offers rich flavor and a smooth, hearty texture. A great gluten-free option for families looking for a warm and nourishing homemade meal with minimal prep time.

Ingredients

• 4 cups frozen shredded hash browns, thawed
• 3 cups broccoli florets, finely chopped
• 1 cup shredded carrots
• 1 shallot or 1/2 small onion, chopped
• 3 cups gluten-free chicken broth
• 4 oz Arla Herbs & Spices cream cheese
• 1 cup milk (2% or higher)
• 8 oz shredded sharp cheddar cheese, plus extra for topping
• Salt and pepper

Directions

1. Add the thawed hash browns, chopped broccoli, shredded carrots, shallot, and chicken broth to a 6-quart slow cooker. Stir to combine, cover, and cook on low for 4–5 hours, or until the broccoli is very tender.
2. Transfer the cream cheese, milk, and about one-third of the cooked vegetable mixture to a blender. Blend until completely smooth. (Blend in batches if needed.)
3. Pour the blended mixture back into the slow cooker. Cover and cook on low for 10 minutes.
4. Add the shredded cheddar gradually—about 1/2 cup at a time—stirring until fully melted before adding more.
5. Season with salt and pepper to taste. Serve warm with extra cheddar on top if desired.

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Tips

• Thaw the hash browns before adding them to help the soup cook evenly.
• Use freshly shredded cheddar for smoother melting; pre-shredded cheese can be grainy.
• For a thicker soup, blend a slightly larger portion of the cooked vegetables.
• A stick blender can replace the regular blender for easier cleanup.

Variations and Substitutions

• Substitute vegetable broth for a vegetarian version.
• Swap cheddar for a mix of cheddar and Colby Jack for a milder flavor.
• Use full-fat cream cheese for maximum creaminess.
• Stir in cooked bacon or ham for a heartier soup.

FAQs

Can I use fresh potatoes instead of hash browns?
Yes. Peel and dice them small so they cook at the same rate.

Can I cook this on high instead of low?
Yes, cook on high for about 2–2.5 hours, checking tenderness.

Does this soup freeze well?
It’s best fresh; dairy-based soups can separate when frozen, but you can freeze it if you don’t mind a slightly thinner texture.

Can I make it thicker?
Blend more vegetables or add a small spoonful of cornstarch slurry toward the end.

Serving Suggestions

• Top with extra cheddar, sliced green onions, or crumbled bacon.
• Serve with crusty bread, garlic toast, or gluten-free rolls.
• Pair with a simple salad for a balanced meal.

Why You’ll Love This Recipe

• Hands-off slow cooker preparation makes it perfect for busy days.
• Creamy, comforting, and packed with broccoli-cheddar flavor.
• Easy to adapt for different diets and preferences.
• Family-friendly and great for leftovers.