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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 192.7
  • Total Fat: 5.3 g
  • Cholesterol: 16.8 mg
  • Sodium: 216.8 mg
  • Total Carbs: 30.7 g
  • Dietary Fiber: 2.1 g
  • Protein: 6.4 g

View full nutritional breakdown of Crock-pot Potato Soup GF calories by ingredient
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Crock-pot Potato Soup GF

Submitted by: SLACHETKA103145

Introduction

adapted from Mama Loves Food via Pinterest

Toppings not included in nutritional Info
adapted from Mama Loves Food via Pinterest

Toppings not included in nutritional Info

Number of Servings: 16

Ingredients

    5lbs Russet Potatoes, washed but NOT peeled. Diced into 1/2 inch(ish) cubes

    1 large yellow onion, diced

    10 cloves of garlic, peeled and left whole (reduced to taste if needed, I omitted and increased onion by Ĺ)

    8 cups gluten free chicken stock (be sure gluten free! I used Pacific) (vegetable stock and faux chicken seasoning)

    2 bars (16 oz) cream cheese (I used one fat free and one low fat bar)

    Toppings: green onion, cooked bacon (non-vegetarian), cheddar cheese

    Seasoning Salt or Steak Seasoning (I used Steak Seasoning) (I omitted and subbed butterbuds)

Tips

Donít have an immersion blender? Donít add the cream cheese into the crock-pot, put in your blender with 1/3 of your soup and the garlic - blend. Then reincorporate back into the crock-pot. This will leave you with a chunkier soupÖso I recommend getting an immersion blender!


Directions

Into the Crockpot: diced potatoes, onion, garlic, stock, and 1/2 tbsp. of your chosen seasoning. Stir to combine.

Cook on low for 10 hours or high for 6 hours.
Once it is cooked all day, you are ready for the last steps. Cube your cream cheese into 2-inch cubes, and stir in to the crock-pot.

Using an immersion blender, carefully blend the soup in the crock-pot.


Serving Size: Serves 16

Number of Servings: 16

Recipe submitted by SparkPeople user SLACHETKA103145.






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