Crock-pot Potato Soup GF
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
5lbs Russet Potatoes, washed but NOT peeled. Diced into 1/2 inch(ish) cubes1 large yellow onion, diced10 cloves of garlic, peeled and left whole (reduced to taste if needed, I omitted and increased onion by ½)8 cups gluten free chicken stock (be sure gluten free! I used Pacific) (vegetable stock and faux chicken seasoning)2 bars (16 oz) cream cheese (I used one fat free and one low fat bar)Toppings: green onion, cooked bacon (non-vegetarian), cheddar cheeseSeasoning Salt or Steak Seasoning (I used Steak Seasoning) (I omitted and subbed butterbuds)
Into the Crockpot: diced potatoes, onion, garlic, stock, and 1/2 tbsp. of your chosen seasoning. Stir to combine.
Cook on low for 10 hours or high for 6 hours.
Once it is cooked all day, you are ready for the last steps. Cube your cream cheese into 2-inch cubes, and stir in to the crock-pot.
Using an immersion blender, carefully blend the soup in the crock-pot.
Serving Size: Serves 16
Number of Servings: 16
Recipe submitted by SparkPeople user SLACHETKA103145.
Cook on low for 10 hours or high for 6 hours.
Once it is cooked all day, you are ready for the last steps. Cube your cream cheese into 2-inch cubes, and stir in to the crock-pot.
Using an immersion blender, carefully blend the soup in the crock-pot.
Serving Size: Serves 16
Number of Servings: 16
Recipe submitted by SparkPeople user SLACHETKA103145.
Nutritional Info Amount Per Serving
- Calories: 192.7
- Total Fat: 5.3 g
- Cholesterol: 16.8 mg
- Sodium: 216.8 mg
- Total Carbs: 30.7 g
- Dietary Fiber: 2.1 g
- Protein: 6.4 g
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