Crock Pot Broccoli-Cheddar Potato Soup
Try this Crock Pot Broccoli-Cheddar Potato Soup recipe, or contribute your own.
Try this Crock Pot Broccoli-Cheddar Potato Soup recipe, or contribute your own.
- Carbohydrate 3.36024779136 g
- Cholesterol 59.53399851 mg
- Fat 18.85606391068 g
- Fiber 0.769999986886978 g
- Protein 14.3738125038 g
- Saturated Fat 11.969137824504 g
- Serving Size 1 1 Serving (113g)
- Sodium 389.496220131167 mg
- Sugar 2.59024780447302 g
- Trans Fat 0.992188642329996 g
- Calories 240 calories
Step-by-step
- 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.
Using a six-quart slow cooker imposes limits on evaporation, meaning moisture stays trapped until intentionally managed. Starch from frozen hash browns requires careful regulation so the base does not turn gummy during prolonged holding times. Controlling this density relies entirely on deliberate choices regarding accompaniments and post-cooking handling.
The Right Accompaniments
Heavy dairy bases demand structural contrast to prevent palate fatigue. Crusty sourdough bread provides the necessary lactic acidity and dry crumb texture to absorb excess liquids without collapsing. A sharp arugula salad dressed simply with lemon juice and olive oil cuts through the richness of eight ounces of cheddar cheese and cream cheese. Avoid soft dinner rolls, which compound the starch load from the potatoes.Texture and Blending Mechanics
Puréeing a portion of the hot vegetables with milk and herbed cream cheese creates emulsion stability without requiring flour or roux. Work in batches if using a standard countertop blender to prevent thermal expansion from blowing off the lid. Stir the sharp cheddar in half-cup increments off direct high heat to prevent the proteins from seizing into grainy clumps.Freezing and Reheating Limits
Dairy-heavy emulsions separate when subjected to sub-zero temperatures, resulting in a grainy texture upon thawing. Store leftovers in an airtight container in the refrigerator for up to three days instead of the freezer. Warm gently on the stovetop over medium-low heat while whisking constantly to reincorporate any surface fat.
