Name: Loaded Broccoli-Cheese Potato Chowder
Prep time: 15 min
Cook time: 15 min
Yield: 8
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 -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Loaded Broccoli-Cheese Potato Chowder

1. 1 package (20 ounces) refrigerated O'Brien hash brown potatoes -

2. 1 garlic clove, minced -

3. 2 cups reduced-fat sour cream -

4. 1/4 cup all-purpose flour -

5. 1/2 teaspoon pepper -

6. 1/8 teaspoon ground nutmeg -

7. 3 cups vegetable stock -

8. 1 package (12 ounces) frozen broccoli florets, thawed -

9. 4 cups shredded cheddar cheese -

10. 1/2 cup finely chopped green onions -

How to cook deliciously - Loaded Broccoli-Cheese Potato Chowder

1. Stage

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. Stage

Add broccoli and 3 cups cheese; cover and cook until cheese is melted, about 10 minutes longer. Serve with green onions and remaining 1 cup cheese.