Crock Pot Potato Soup
- Number of Servings: 10
Ingredients
5 medium russet potatoes, washed and diced2 cups chopped onions3 (14 oz.) cans of fat free chicken broth4 cloves, garlic, finely minced1 tsp. salt1/4 tsp. pepper1 13 oz. can evaporated milk2 Tbsp. flour1 cup reduced fat sour cream1 tsp. dried oregano leaves2 Tbsp. snipped chives12 slices turkey bacon, diced
Combine prepared potatoes with onions, garlic, broth, salt, and pepper in 4-5 quart crockpot. Cover and cook on low heat until potatoes are tender, 6-8 hours.
When potatoes are tender, coarsely mash with large spoon or potato masher.
Meanwhile, in medium bowl combine evaporated milk and 2 Tbsp. flour and mix well. Add to crockpot, stir well, and cook on high for 20-30 minutes to thicken.
During this time, cook turkey bacon until it is fully cooked and crispy.
Gently stir sour cream and turkey bacon into crockpot along with remaining ingredients and cook on high for 20 minutes longer. Makes approximately 10 1-cup servings.
Number of Servings: 10
Recipe submitted by SparkPeople user SCHWINDFAM7.
When potatoes are tender, coarsely mash with large spoon or potato masher.
Meanwhile, in medium bowl combine evaporated milk and 2 Tbsp. flour and mix well. Add to crockpot, stir well, and cook on high for 20-30 minutes to thicken.
During this time, cook turkey bacon until it is fully cooked and crispy.
Gently stir sour cream and turkey bacon into crockpot along with remaining ingredients and cook on high for 20 minutes longer. Makes approximately 10 1-cup servings.
Number of Servings: 10
Recipe submitted by SparkPeople user SCHWINDFAM7.
Nutritional Info Amount Per Serving
- Calories: 235.3
- Total Fat: 8.9 g
- Cholesterol: 37.2 mg
- Sodium: 965.2 mg
- Total Carbs: 30.0 g
- Dietary Fiber: 3.0 g
- Protein: 9.4 g
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