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Loaded Broccoli-Cheese Potato Chowder

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

By Taste Of Home Editorial Team

Recipe by Vivi Taylor, Middleburg, Florida

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on 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

Test Kitchen Approved

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
Text Ingredients

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 onion 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.
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