Crock Pot Vegetarian Baked Potato Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
6 medium potatoes washed, peeled to desire (or not), and chopped into 1/2 inch cubes2 cups chopped fresh broccoli4 cups vegetable broth (I used better than boullion vegetable base)2 TBS butter2-3 garlic cloves, minced1 medium onion, chopped1 cup whole milk1 cup shredded cheddar1/2 cup sour cream
Add chopped potatoes, broth, pepper, salt, milk, and broccoli to slow cooker and set on high.
In a skillet, use some of the butter to sautee garlic and onion until just starting to brown. Add to crock pot along with any remaining butter. Use broth to clean out the skillet to add the "browning" flavor to the soup.
Let crock pot cook on high until potatoes are tender and mashable, about 4-5 hours.
Turn off crock pot and carefully mash potatoes with manual (not electric) masher or large fork until soup is evenly mixed. Add sour cream and shredded cheddar and blend in. Garnish with additional sour cream if desired when serving. Season to taste if desired.
Serving Size: Makes 10 servings of approximately 1 cup each
Number of Servings: 10
Recipe submitted by SparkPeople user CROCHETJEN.
In a skillet, use some of the butter to sautee garlic and onion until just starting to brown. Add to crock pot along with any remaining butter. Use broth to clean out the skillet to add the "browning" flavor to the soup.
Let crock pot cook on high until potatoes are tender and mashable, about 4-5 hours.
Turn off crock pot and carefully mash potatoes with manual (not electric) masher or large fork until soup is evenly mixed. Add sour cream and shredded cheddar and blend in. Garnish with additional sour cream if desired when serving. Season to taste if desired.
Serving Size: Makes 10 servings of approximately 1 cup each
Number of Servings: 10
Recipe submitted by SparkPeople user CROCHETJEN.
Nutritional Info Amount Per Serving
- Calories: 220.3
- Total Fat: 9.5 g
- Cholesterol: 25.5 mg
- Sodium: 607.6 mg
- Total Carbs: 27.5 g
- Dietary Fiber: 3.6 g
- Protein: 7.3 g
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