Broccoli Cheese Potato Chowder Recipe



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

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.


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