Categories: Soup

Ingredients

• 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

Directions

1. 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.
2. 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.
3. 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.

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