- 1 of 3 Combine potatoes, onion and garlic in slow cooker. Add 1 can of the broth, the evaporated milk, 1/2 tsp of the salt and the nutmeg. Cover and cook on HIGH for 3 hours or LOW for 7 hours.
- 2 of 3 Place broccoli in a microwave-safe bowl and add 1/2 cup water. Cover with plastic and microwave 3 to 4 minutes, until tender. Set aside 11/2 cups of the broccoli; add remaining broccoli to slow cooker along with remaining can of vegetable broth and 1 cup of the cheddar. Puree with an immersion blender until completely smooth.
- 3 of 3 Stir in remaining 1/2 tsp salt and 1 cup cheddar, reserved broccoli, the sour cream and pepper. Ladle into bowls and sprinkle with chives just before serving.
Servings Per Recipe: 8
Per Serving: 385 kcal cal., 15 g Fat, total, 54 mg chol., 10 g sat. fat, 47 g carb., 4 g fiber, 16 g pro., 988 mg sodium