SparkPeople Advertisers Keep the Site Free

3 of 5 (1)
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 279.8
  • Total Fat: 4.1 g
  • Cholesterol: 10.8 mg
  • Sodium: 547.1 mg
  • Total Carbs: 53.2 g
  • Dietary Fiber: 6.0 g
  • Protein: 8.7 g

View full nutritional breakdown of Pam's crockpot potato soup calories by ingredient
Report Inappropriate Recipe

Pam's crockpot potato soup

Submitted by: KWAJPODGE

Introduction

This was recipe was adapted by me on 4/8/08 from Crock Pot Potato Soup. Actually forgot to put chives in but will remember next time I heat it up for me or mom. I had to remove as much sodium as possible since mom is on a low salt diet. We both love it. Mom actually called to me & asked what smelled so good, I told her the soup but it still had 2 more hours of cook time. When it was finally done, she had two servings of it (separate times). Great hit, really liked the leeks – will definitely try them more.

This was recipe was adapted by me on 4/8/08 from Crock Pot Potato Soup. Actually forgot to put chives in but will remember next time I heat it up for me or mom. I had to remove as much sodium as possible since mom is on a low salt diet. We both love it. Mom actually called to me & asked what smelled so good, I told her the soup but it still had 2 more hours of cook time. When it was finally done, she had two servings of it (separate times). Great hit, really liked the leeks – will definitely try them more.


Number of Servings: 10

Ingredients

    6 Potatoes (used 7)
    2 Leeks
    1 Onion
    2 Carrots
    2 stalks Celery
    4 cups low-sodium chicken broth (used Swanson’s organic)
    1 1/2 teaspoons No-Salt
    1 can Cream of Mushroom Soup – Healthy Request (less sodium)
    1 can Cream of Celery Soup – Healthy Request (less sodium)
    2 tablespoon no-salt Butter
    1 tablespoon fresh Parsley
    12 ounces can Evaporated Milk
    chopped Chives

Directions

Cut all to bite-size. Put all ingredients except parsley, milk and chives, in the crock pot. Cover and cook on low for 10 to 12 hours or high for 3-4 hours. Stir in evaporated milk and parsley during the last hour. Serve with chopped chives.

Number of Servings: 10

Recipe submitted by SparkPeople user KWAJPODGE.






Great Stories from around the Web


Rate This Recipe