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Easy Cheesy Broccoli Crockpot Soup

This soup is so simple! Start it in the morning, and come home to a delicious, hearty dinner.
Print Recipe
Course: Soup
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 pound cooked bacon cut in 1” bites
  • 48 oz chicken stock or broth I used no-sodium as the bacon provides plenty
  • 1 can cream of chicken soup I use reduced fat
  • 1 bag frozen shredded hash browns (approx 4 cups)
  • 2 large carrots diced medium
  • 1 C onion diced medium
  • 3 C broccoli stems and florets
  • Fresh cracked black pepper
  • 2 C shredded cheddar cheese
  • 6 oz cream cheese
  • 1-2 C broccoli florets optional additional if you want whole florets to eat
  • 3-4 green onions, sliced thin greens and whites

Method
 

  1. Cook the bacon until crisp. In the meantime, add chicken stock, cream of chicken soup, hash browns, carrots, onion, 3 C broccoli and black pepper to slow cooker. When bacon is done, add 3/4# to slow cooker, reserving 1/4# for final garnish. Cover and turn your slow cooker on low for 8 hours.
  2. Within the final 20-30 minutes of cooking, if you want a smooth soup, blend the ingredients and return to crockpot (see tips above). Add additional broccoli florets, 1-1/2C shredded cheddar cheese, and cream cheese to pot. Return lid and allow to cook on low 20 minutes.
  3. To serve, ladle into soup bowls, sprinkle with a bit of bacon, additional shredded cheddar and green onions.