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Loaded Broccoli-Cheese Potato Chowder

11 reviews
Test Kitchen Approved
Total Time

Prep: 15 min. Cook: 6 hours 10 min.

Makes

8 servings (2 quarts)

Updated: Jun. 23, 2023
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 Recipe photo by Taste of Home
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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

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 onions 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.