Slow Cooker Cheesy Potato Soup

By

PREP TIME 15 Min
TOTAL TIME 6 Hr 45 Min
SERVINGS 6

1 Serving (1 Serving)

* Calories 410
o (Calories from Fat 140),

* Total Fat 15g
o (Saturated Fat 9g,
o Trans Fat 0g),
* Cholesterol 45mg;
* Sodium 1210mg;
* Total Carbohydrate 50g
o (Dietary Fiber 5g,
o Sugars 5g),
* Protein 19g;

Percent Daily Value*:

* Vitamin A 10.00%;
* Vitamin C 15.00%;
* Calcium 25.00%;
* Iron 10.00%;

Exchanges:

* 3 1/2 Starch;
* 0 Fruit;
* 0 Other Carbohydrate;
* 0 Skim Milk;
* 0 Low-Fat Milk;
* 0 Milk;
* 0 Vegetable;
* 0 Very Lean Meat;
* 0 Lean Meat;
* 1 High-Fat Meat;
* 1 Fat;

Carbohydrate Choices:

* 3;

*Percent Daily Values are based on a 2,000 calorie diet.

View complete recipe

  • 6

Ingredients

  • 1 bag (32 oz) frozen southern-style diced hash brown potatoes, thawed
  • 1/2 cup frozen chopped onion (from 12-oz bag), thawed
  • 1 medium stalk celery, diced (1/2 cup)
  • 1 carton (32-oz) Progresso® chicken broth
  • 1 cup water
  • 3 tablespoons Gold Medal® all-purpose flour
  • 1 cup milk
  • 1 bag (8 oz) shredded American-Cheddar cheese blend (2 cups)
  • 1/4 cup real bacon pieces (from 2.8-oz package)
  • 4 medium green onions, sliced (1/4 cup)

Preparation

Step 1

1. In 3- to 4-quart slow cooker, mix potatoes, onion, celery, broth and water.
2. Cover; cook on Low heat setting 6 to 8 hours.
3. In small bowl, mix flour into milk; stir into potato mixture. Increase heat setting to High. Cover; cook 20 to 30 minutes or until mixture thickens. Stir in cheese until melted. Garnish individual servings with bacon and green onions. Sprinkle with pepper if desired.

View complete recipe