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Beef

Loaded Broccoli Cheese Potato Chowder

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!

Prep Time:

10 mins

Cook Time:

10 mins

Total Time:

20 mins

Servings:

4

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

  1. 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.
  2. 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.