Ingredients:
4 cups grated hash browns (thawed)
3 cups broccoli, chopped into small pieces
1 cup grated carrot
1 shallot or ½ small sweet onion, finely chopped
3 cups low-sodium chicken or vegetable broth
4 oz (½ cup) herb cream cheese
1 cup milk (at least 2% fat)
8 oz (1 cup) sharp cheddar cheese, grated (plus extra for garnish)
Salt and pepper to taste
Instructions:
Prepare the Base:
In a large slow cooker, combine the hash browns, broccoli, carrots, shallot, and chicken broth. Mix well, cover, and cook on low for 4-5 hours, or until the broccoli is very tender.
Blend for Creaminess:
Transfer about one-third of the cooked vegetables, along with the cream cheese and milk, to a blender. Blend until smooth. Pour the mixture back into the slow cooker and stir to combine. Cover and cook on low for another 10 minutes.
Add the Cheese:
Stir in ½ cup of cheddar cheese until fully melted, then add the remaining ½ cup and mix until smooth. Season with salt and pepper to taste.
Serve and Garnish:
Ladle the soup into bowls and sprinkle extra cheddar cheese on top, if desired.
Serves: 4 to 6
Enjoy this warm, comforting soup with a side of crusty bread or crackers!
