Instructions
Add the frozen diced hash browns, broccoli, diced onion, garlic, butter, salt, pepper, and paprika to the crock pot. Pour in the chicken broth and gently stir so everything is evenly combined. Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the potatoes are very tender.
Once cooked, stir in the heavy cream and shredded cheddar cheese. Continue cooking on LOW for another 20–30 minutes, stirring once or twice, until the cheese is fully melted and the soup is creamy. For a thicker texture, lightly mash some of the potatoes inside the crock pot or blend a small portion and stir it back in.
Serve hot directly from the crock pot, topped with bacon bits and a sprinkle of fresh parsley, and enjoy it with crusty bread or warm dinner rolls alongside the soup.
