Broccoli
Cheese Potato Chowder Recipe
For
anyone who loves baked potato or broccoli-cheese soup, this is the best of both
worlds. If you have bacon lovers, offer crumbled cooked bacon for topping.
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, divided
1/2
cup finely chopped green onions
How
To Make Broccoli Cheese Potato Chowder :
Combine
the hash browns and garlic in a 5- or 6-qt. slow cooker. In a large bowl, whisk
the 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
the broccoli and 3 cups cheese; cover and cook until cheese is melted, about 10
minutes longer. Serve with green onions and remaining cheese.
Nutrition
Facts :
1
cup: 386 calories, 23g fat (13g saturated fat), 62mg cholesterol, 921mg sodium,
26g carbohydrate (6g sugars, 2g fiber), 20g protein.
