b'T e mpt i n gT ate rsPotato, Broccoli-Ingredients: Cheese Chowder1 package (20 oz.) refrigerated OBrienhash brown potatoes1 garlic clove, minced2 cups sour cream1/4 cup all purpose our1/2 teaspoon salt1/4 teaspoon black pepper1/8 teaspoon ground nutmeg1/8 teaspoon onion powder1 carton (32 oz.) vegetable stock1 package (12 oz.) frozen broccoli orets, thawed4 cups shredded cheddar cheese, divided4 slices of bacon, cooked and crumbled4 green onions, choppedDirections:In a 5 or 6 quart crock pot, open the hash browns and arrange in an even layer at the bottom.In a large bowl, whisk together the garlic clove, sour cream, our, salt, pepper, nutmeg, and onion powder until smooth; stir in vegetable stock and mix until all combined. Pour into slow cooker; gently stir to combine.Cook, covered, on low until hash browns are tender, 6 to 8 hours.Add the broccoli and 3 cups of the shredded cheese; cover and cook until cheese is melted, about 10-15 minutes.Serve with the remaining cheese, green onions and bacon. NOVEMBER/DECEMBER 2019 POTATO GROWER 13'