Thick and creamy loaded broccoli potato cheese soup is full of delicious vegetables and delicious
seasonings. Creamy, cheesy, and packed with hearty chunks of potato and broccoli, this chowder is pure comfort in a bowl. Topped with crispy bacon and green onions, it’s rich, filling, and ideal for chilly days.
Ingredients
- 1 package (20 ounces) of 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
Instructions
Steps:
1. 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.
2. 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.
