For anyone who loves baked potatoes or broccoli cheese soup, this is the best of both worlds. If you have bacon lovers, offer crumbled cooked bacon as a topping. Then everyone is happy, carnivore or not! —Vivi Taylor, Middleburg, Florida
Loaded Broccoli-Cheese Potato Chowder
Loaded Broccoli-Cheese Potato Chowder
Prep Time
15 min
Cook Time
6 hours 10 min
Yield
8 servings (2 quarts)
Ingredients
- 1 package (20 ounces) refrigerated O'Brien hash brown potatoes
- 1 garlic clove, minced
- 2 cups reduced-fat sour cream
- 1/4 cup all-purpose flour
- 1/2 teaspoon pepper
- 1/8 teaspoon ground nutmeg
- 3 cups vegetable stock
- 1 package (12 ounces) frozen broccoli florets, thawed
- 4 cups shredded cheddar cheese
- 1/2 cup finely chopped green onions
Directions
- Combine hash browns and garlic in a 5- or 6-qt. slow cooker. In a large bowl, whisk sour cream, flour, pepper and nutmeg until smooth; stir in stock. Pour into slow cooker; stir to combine. Cook, covered, on low until hash browns are tender, 6-8 hours.
- Add broccoli and 3 cups cheese; cover and cook until cheese is melted, about 10 minutes longer. Serve with green onion and remaining 1 cup cheese.
Nutrition Facts
1 cup: 386 calories, 23g fat (13g saturated fat), 62mg cholesterol, 921mg sodium, 26g carbohydrate (6g sugars, 2g fiber), 20g protein.
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