My Favorite Slow Cooker Potato Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
1/4 Cup Smart Balance Buttery Spread Lite1/2 White Onion, Chopped1/4 Cup All-Purpose Flour3 Cups of Homemade Chicken Stock 2 Large Carrots, Diced4 Celery Stalks, Diced1 Tablespoon Minced Garlic, Diced1 Cup Non-fat Milk5 Pounds Russet Potatoes, Peeled & Cubed1 Bay Leaf1 Cup Shredded Cheddar Cheese (We use Lucerne)6 Slices Crisp Cooked Reduced Sodium Bacon, Crumbled (We Use Safeway)
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.
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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.
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.
Nutritional Info 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
Member Reviews
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AHEATON
What size is a single serving of this? 1 cup? - 2/3/10
Reply from GIRLHALFFULL (11/7/10)
Sorry for the delay... didn't know there were comments on my soup till just now. Yes, a serving size is one cup.
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SIRIRADHA
I ate two servings and it was well worth it! - 11/12/09
Reply from GIRLHALFFULL (1/20/10)
Happy you enjoyed it... I always have to have another serving myself. :)