Crock Pot Potato Broccoli Cheddar Soup

1. Build the Soup Base: Add the shredded hash browns, chopped broccoli florets, shredded carrot, minced shallot, and chicken broth to a 6-quart crock pot. Stir gently to combine all ingredients evenly.
2. Slow Cook: Cover the crock pot and cook on LOW for 4–5 hours, or until the broccoli is very tender and the potatoes have softened completely. The vegetables should break apart easily when stirred.
3. Create the Creamy Base: Transfer the herbed cream cheese, milk, and roughly one-third of the cooked vegetables into a blender. Blend until very smooth and creamy, creating a thick, velvety mixture.

Finishing the Soup

1. Blend and Combine: Pour the blended mixture back into the crock pot and stir well to incorporate. Cover and cook on LOW for an additional 10 minutes to fully heat through.
2. Add the Cheese Gradually: Sprinkle ½ cup of the shredded Cheddar cheese into the soup, stirring continuously until completely melted. Once smooth, add the remaining ½ cup of Cheddar cheese and stir again until fully melted and incorporated.
3. Season: Taste the soup and season with salt and pepper as needed. Adjust gradually to avoid over-seasoning.
4. Serve: Ladle the soup into bowls and garnish with additional shredded Cheddar cheese if desired.

Serving Suggestions

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