INGREDIENT
- 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
Serves 4 to 6
- 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 the 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.3. Then sprinkle 1/2 cup of Cheddar cheese into the soup and stir until the cheese is completely melted before adding the second 1/2 cup. Season with salt and pepper and serve. Garnish each serving with a little more grated cheddar cheese, if desired.