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3.7 of 5 (3)
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 261.2
  • Total Fat: 9.4 g
  • Cholesterol: 28.7 mg
  • Sodium: 1,238.1 mg
  • Total Carbs: 31.0 g
  • Dietary Fiber: 3.4 g
  • Protein: 14.1 g

View full nutritional breakdown of Potato Cheddar Soup (Crockpot) calories by ingredient
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Potato Cheddar Soup (Crockpot)

Submitted by: ASHLEY82083

Introduction

This recipe couldn't be faster to prepare if you tried! It tastes phenomenal and is ready minutes after you walk in the door. Feel free to throw in extra spices here or there for your own taste buds but it is excellent as is as well! I usually chop the potatoes, carrots and onions the night before so I don't have to work more than a minute the next morning. Enjoy! This recipe couldn't be faster to prepare if you tried! It tastes phenomenal and is ready minutes after you walk in the door. Feel free to throw in extra spices here or there for your own taste buds but it is excellent as is as well! I usually chop the potatoes, carrots and onions the night before so I don't have to work more than a minute the next morning. Enjoy!
Number of Servings: 6

Ingredients

    2 lbs Red Bliss Potatoes, peeled and cut in 1/2 inch cubes
    1 medium size onion, chopped
    .75 cups of carrots, chopped
    1 tsp Salt
    3 cups Chicken Broth, red.sodium & fat free
    1 cup Half and Half (I use fat free)
    1 tsp Black Pepper
    2 cups (1 pkg) 2% Shredded Cheddar Cheese

Directions

Place the potatoes, carrots, onions, salt and chicken broth in a crock pot (I have a 4 qt crock pot and it fills it a bit over half).


Set it on Low and let cook all day (at least 6 hours) until veggies are tender.

Pour in the pepper and half and half and cook on High for 15 minutes.

Remove the cover, stir in the cheese until melted and serve...and ENJOY!

Number of Servings: 6

Recipe submitted by SparkPeople user ASHLEY82083.






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Member Ratings For This Recipe

  • I wasn't sure how to rate this recipe. It tasted good and the flavors were right but it didn't read as a soup. It was more like potatoes in a light broth. Also the cheese didn't really melt in as I had thought it would. - 1/18/14

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  • I made half of the recipe and it turned out delicious. I mashed 3/4 of the potatoes for a thicker consistency. I will definitely make this one again. - 11/16/11

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  • This tasted good but I wish I could find a way to thicken the soup so it was more creamy and less watery. - 5/25/09

    Reply from ASHLEY82083 (6/2/09)
    When I'm in the mood for a thick soup, I totally agree. I don't have a large food processor anymore but I would guess that processing half the crock of soup and keeping the other half of the potato chunks would thicken it for sure. Hope you enjoyed it!


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