Crock Pot Broccoli-Cheddar Potato Soup is thick, creamy, and oh-so cheesy. This crock pot soup recipe is easy and gluten-free, too!
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.
