Got a new Netflix series for you to check out! Ozark – not for the faint of heart.
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?
Luckily, Crock Pot Broccoli-Cheddar Potato Soup is not only worth the wait, but a guaranteed winner (unlike poor Marty – eesh.)
Crock Pot Broccoli-Cheddar Potato Soup is my second recipe in partnership with Arla, who is sponsoring this post, utilizing their phenomenal cream cheese (be sure to check out the Very Veggie Bagel Sandwich I shared a few months ago.) It’s a must-try if you love cheesy, chowdery soups. My people!
Now, I never had an opinion about cream cheese prior to trying Arla’s products, but that quickly changed after I opened a container. Arla’s cream cheeses are smooth and spreadable out of the package and have zero preservatives or stabilizers. Just cream, skim milk, salt, cheese culture and, in the case of my favorite Arla cream cheese, Herbs & Spices, craveable seasonings including onion, garlic, dill, and paprika.
When I tell people how much I love this cream cheese, they give me a “is she really…??” kind of look, to which I nonverbally confirm YES, YES I AM. That is to say, it’s so darn good and my favorite ways to enjoy include spreading onto a hot bagel, dipping into with crudité (or, cough, potato chips) and in the case of my crock pot soup, thickening and flavoring each delicious bite.
The cream cheese joins broccoli florets, shredded hash browns and carrots, chicken broth, milk, and cheddar cheese, of course, to create a thick and luxurious soup that’s satisfying to the core. Classic Broccoli Cheddar Soup is one of my all time favorites, but I love the heartiness shredded hash brown potatoes add to this recipe, which thicken the soup without having to add flour or heavy cream. Speaking of, I used 2% milk in here but you could even go with skim.
Now, if you can’t find Arla’s Herbs & Spices cream cheese at your grocery store, add a small palmful of dried minced onion and garlic, dash of paprika, and pinch of dried dill to the soup along with their regular cream cheese, and you’ll be set.
Ready to eat?
Alrighty! First cook the vegetables. To a 6-quart crock pot add 3 cups small-chopped broccoli florets, 4 cups thawed frozen shredded hash browns, 1 cup shredded carrot (I used store-bought,) and 1 minced shallot or 1 small onion.
Next add 3 cups gluten-free chicken broth, stir to mix well, then cover and cook on LOW for 4-5 hours, or until the broccoli is very tender. The final time will depend on how big the broccoli was cut.
Once the vegetables are tender, scoop roughly 1/3 of them into a blender (love my Blendtec) with 1 cup milk and 4oz Arla Herbs & Spices cream cheese. Blend until very smooth then stir back into the crock pot, cover, and cook on low for 10 minutes.
NOTE: You may need to blend in two batches if you have a small blender. Never overfill your blender with hot liquid!
The final step is to gradually stir in 8oz shredded cheddar cheese until smooth and creamy, then season to taste with salt and pepper. Ladle into bowls then top with more shredded cheese, if you please. (I generally do.) I hope you adore each bite of this thick and cheesy soup – enjoy!
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Crock Pot Broccoli-Cheddar Potato Soup
Crock Pot Broccoli-Cheddar Potato Soup is thick, creamy, and oh-so cheesy. This crock pot soup recipe is easy and gluten-free, too!
- 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.
- I used a bag of pre-shredded carrots which I roughly chopped before adding to the crock pot.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.