Crock Pot Potato Soup
- Minutes to Prepare:
- Number of Servings: 8
Ingredients
6 medium to large potatoes 2 onions, chopped 4 cloves garlic, minced 3 (14-ounce) cans ready to serve chicken or vegetable broth 1 can of campbells cheese soup + one can of water 1 teaspoon salt 1/4 teaspoon pepper 1 (13-ounce) can evaporated milk 3 tablespoons flour 1 cup sour cream 1 leek or Vidalia Onion
Combine prepared chopped 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.
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 .
Place sour cream in small bowl and mix with 1 Tbsp. flour; add some of the hot soup liquid; stir well with wire whisk to blend. Gently stir into crockpot and cook on high for 20 minutes longer. Serves 8-10
Number of Servings: 8
Recipe submitted by SparkPeople user LITTLESTAR48.
When potatoes are tender, coarsely mash with large spoon or potato masher.
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 .
Place sour cream in small bowl and mix with 1 Tbsp. flour; add some of the hot soup liquid; stir well with wire whisk to blend. Gently stir into crockpot and cook on high for 20 minutes longer. Serves 8-10
Number of Servings: 8
Recipe submitted by SparkPeople user LITTLESTAR48.
Nutritional Info Amount Per Serving
- Calories: 290.3
- Total Fat: 7.0 g
- Cholesterol: 15.2 mg
- Sodium: 1,292.6 mg
- Total Carbs: 46.4 g
- Dietary Fiber: 4.5 g
- Protein: 11.0 g
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