Crock Pot Broccoli-Cheddar Potato Soup is thick, creamy, and oh-so cheesy. This crock pot soup recipe is easy and gluten-free, too!
Jason Bateman (obsessed, obsessed, obsessed) plays Marty Byrde, a financial planner/family man who’s furiously laundering money for the cartel in Missouri’s Lake of the Ozarks. You can imagine how well that’s going for him. If you liked Breaking Bad, you’ll love this series that’s equal parts binge-watch-worthy as it is anxiety-inducing. I don’t know if I’m furious or thankful there’s only one season so far – my stress levels are at an all time high watching each episode!
If you’ve ever made a crock pot recipe (oh yes, this segue is happening,) you know the feeling. Throw some ingredients into a crock pot, say a little prayer, then 2-12 hours later, depending on the recipe of course, you’re either handsomely rewarded or sorely disappointed? Such a long time to sweat, right?
4 cups shredded hash browns, thawed
3 cups small-chopped broccoli florets
1 cup shredded carrot
1 shallot, minced
3 cups gluten-free chicken broth
4oz Arla Herbs & Spices cream cheese
1 cup milk (2% fat or higher)
8oz shredded sharp cheddar cheese, plus more for topping
salt and pepper
To a 6-quart crock pot add hash browns, broccoli, carrots, shallot and chicken broth then stir to combine, cover, and cook on low for 4-5 hours or until broccoli is very tender.
To a blender add Arla Herbs & Spices cream cheese, milk, and roughly 1/3 of the cooked vegetables. Blend until very creamy then stir back into the crock pot, cover, and cook on low for 10 minutes. NOTE: may need to blend in batches if your blender is small.
Sprinkle cheddar cheese into soup about 1/2 cup at a time, stirring until cheese is completely melted before adding another batch. Add salt and pepper to taste then serve.