* Ingredients :
°4 cups hash browns, shredded and thawed
°3 cups chopped small broccoli florets
°1 cup shredded carrots
°1 shallot (or 1/2 small sweet onion), chopped
°3 c chicken broth
°4 ounces (12 cups) cream cheese with herbs
°1 cup milk (2�t or more)
°8 ounces (1 cup) shredded cheddar cheese, plus more for garnish
°Salt and Pepper
+Serves 4 to 6
1. In a 6-quart crockpot, add hash browns, broccoli, carrots, shallots and chicken broth, stir, cover, and simmer for 4-5 hours or until broccoli is very tender.
2. Add the cream cheese, milk, and a third of the cooked vegetables to the blender. Blend until very creamy then toss back into the crock pot, cover and simmer for 10 minutes.
3. Then sprinkle 1/2 cup of cheddar cheese into the soup, stirring until cheese is completely melted before adding the second 1/2 cup. Add salt and pepper to taste, then serve. Garnish each serving with a little shredded cheddar cheese, if desired.
Enjoy !
