Name: Loaded Broccoli-Cheese Potato Chowder
Prep time: 15 min
Cook time: 6 h 10 min
Total time: 6 h 25 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

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

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Loaded Broccoli-Cheese Potato Chowder

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Yield:8 servings (2 quarts)

Prep:15 min

Cook:6 hours 10 min

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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

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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.