Loaded Broccoli-Cheese Potato Chowder

• 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

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.

potatoes, garlic, sour cream, allpurpose, pepper, ground nutmeg, vegetable stock, frozen broccoli, cheddar cheese, green onions

Taken from www.tasteofhome.com/recipes/loaded-broccoli-cheese-potato-chowder/ (may not work)