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Nutritional Info
  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 196.9
  • Total Fat: 4.9 g
  • Cholesterol: 9.4 mg
  • Sodium: 159.0 mg
  • Total Carbs: 31.2 g
  • Dietary Fiber: 3.3 g
  • Protein: 6.7 g

View full nutritional breakdown of My Favorite Slow Cooker Potato Soup calories by ingredient
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My Favorite Slow Cooker Potato Soup

Submitted by: GIRLHALFFULL

Introduction

This is a great soup and quite hearty to warm one's soul. It makes 18 servings and is even better the next day.

Since our family has to watch sodium for medical issues, we do not use chicken soup base or bouillon when called for and instead use homemade chicken stock. By doing so we can control the sodium as needed. This recipe's nutritional info is if you are using homemade stock/low sodium homemade stock.

You may also cut back on the fat by using a substitute for the butter and/or cheese if you wish. We opted for Smart Balance Buttery Lite Spread for this recipe and nutritional info.

Remember the cooking time is 5 Hours on High or 8 Hours on Low in your Slow Cooker.

Please see the bottom of instructions if you wish to use chicken base instead of stock.

Hope you enjoy the recipe.
This is a great soup and quite hearty to warm one's soul. It makes 18 servings and is even better the next day.

Since our family has to watch sodium for medical issues, we do not use chicken soup base or bouillon when called for and instead use homemade chicken stock. By doing so we can control the sodium as needed. This recipe's nutritional info is if you are using homemade stock/low sodium homemade stock.

You may also cut back on the fat by using a substitute for the butter and/or cheese if you wish. We opted for Smart Balance Buttery Lite Spread for this recipe and nutritional info.

Remember the cooking time is 5 Hours on High or 8 Hours on Low in your Slow Cooker.

Please see the bottom of instructions if you wish to use chicken base instead of stock.

Hope you enjoy the recipe.

Number of Servings: 18

Ingredients

    1/4 Cup Smart Balance Buttery Spread Lite
    1/2 White Onion, Chopped
    1/4 Cup All-Purpose Flour
    3 Cups of Homemade Chicken Stock
    2 Large Carrots, Diced
    4 Celery Stalks, Diced
    1 Tablespoon Minced Garlic, Diced
    1 Cup Non-fat Milk
    5 Pounds Russet Potatoes, Peeled & Cubed
    1 Bay Leaf
    1 Cup Shredded Cheddar Cheese (We use Lucerne)
    6 Slices Crisp Cooked Reduced Sodium Bacon, Crumbled (We Use Safeway)

Directions

Directions Using Homemade Chicken Stock -

Melt butter in large saucepan over medium heat. Cook onion in butter until translucent.

Stir in flour until smooth, then gradually stir in 3 cups of chicken stock, carrots, celery, garlic, salt, and pepper. Heat through.

Stir in milk and heat through.

Place potatoes in slow cooker, and pour heated vegetable mix into slow cooker. Mix and then place bay leaf in pot.

Cover, and cook for 5 hours on High or 8 hours on Low.

Remove bay leaf.

Puree about 4 Cups of the soup in a blender, food processor or hand held puree mixer. Stir pureed soup back into contents of slow cooker.

Stir in cheese and crumbled bacon until cheese is melted.

******************************************************************
Directions if using Chicken Soup Base Instead of Stock -

Melt butter in large saucepan over medium heat. Cook onion in butter until translucent.

Stir in flour until smooth, then gradually stir in 2 cups of water, carrots, celery, garlic, salt, and pepper. Heat through.

Stir in milk and heat through.

You will need 2 Tablespoons of Chicken Soup Base. Dissolve chicken base in 1 Cup warm water, and pour into vegetable mixture.

Place potatoes in slow cooker, and pour heated vegetable mix into slow cooker. Mix and then place bay leaf in pot.

Cover, and cook for 5 hours on High or 8 hours on Low.

Remove bay leaf.

Puree about 4 Cups of the soup in a blender, food processor or hand held puree mixer. Stir pureed soup back into contents of slow cooker.

Stir in cheese and crumbled bacon until cheese is melted.

1 Serving = 1 Cup

Number of Servings: 18

Recipe submitted by SparkPeople user GIRLHALFFULL.






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