Step 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.

Step 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.

Step 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.