Green Chili Cheddar Cheese Soup W. W. Points Plus 8

By Bettybug

Most slow cooker food is simple to make but not something
you can throw together at the last minute: You have to plan
ahead. Slow cookers are ideal for setting and forgetting,
making it easy to have a hot meal waiting at the end of a busy
day. They are ideal for making soups, as the winner of this
month's contest demonstrated. This soup, when garnished
with the optional ingredients, was reminiscent of a loaded
baked potato.

Ingredients

• 4 large baking potatoes
• 1 small onion, chopped
• 4 cans (about 7 cups) chicken broth, or 4 bouillon cubes
• 1 tablespoon salt
• 1 cup milk, cream or half & half
• 1 can (4 ounces) chopped green chiles
• 1 cup shredded Cheddar cheese, plus more for garnish
• Pepper
• Bacon, cooked and crumbled, optional
• Sour cream, optional
• Chopped green onion, optional

Details

Preparation time 20mins
Cooking time 105mins

Preparation

Step 1

> Peel potatoes and chop into medium dice. Put potato
and onion in slow cooker and add chicken broth to
cover, reserving remaining broth. You may substitute
water and 4 chicken bouillon cubes. Add salt.
> Cover and bring to a boil on high, then lower heat
and simmer 30 minutes or until potatoes are just
tender. Remove half of the potatoes to a colander or
bowl. Mash remaining potatoes in cooking broth
with a potato masher or spoon. Return reserved
potatoes to cooker along with milk, green chiles and
cheese.
> Let simmer for 30-45 additional minutes. Add more
salt and pepper to taste. If soup is too thick, add
extra chicken broth.
> Serve with extra shredded cheese, crumbled bacon,
sour cream and sliced green onion on top, if desired.

Servings: 6. Serving size: 2 cups. Per serving: 324 calories, 15.2 g
protein, 7.3 g fat, 50.1 g carbohydrates, 4 g dietary fiber, 2,018 mg
sodium, 5.4 g sugars, 23 mg cholesterol