Potato Cheese Soup (Crockpot)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
*Potato, raw, 2 large (3" to 4-1/4" dia.) (remove)Almond Breeze Almond Milk, Unsweetened Original, 44 oz (remove)*Kraft Shredded 2% Mexican Four Cheese blend, 1 cup (remove)I Can't Believe It's Not Butter, Light Spread (Soft), 1 Tbsp, 2 serving (remove)Broccoli, frozen, 454 grams (remove)Onions, raw, .5 small (remove)Corn Starch, .15 cup (remove)Garlic, 3 clove (remove)
Boil potatoes until slightly done. Chop onion, garlic. Add all ingredients (be sure to add corn starch as a slurry to have dissolve easily). Put in crockpot on high for 3 hours or low for 4 hours. Use an immersion (stick) blender to blend ingredients well. This will also thicken soup and add a great texture! Salt and pepper to taste.
Serving Size: About 9 servings of approx. 1.4c
Number of Servings: 9
Recipe submitted by SparkPeople user SHELLE13.
Serving Size: About 9 servings of approx. 1.4c
Number of Servings: 9
Recipe submitted by SparkPeople user SHELLE13.
Nutritional Info Amount Per Serving
- Calories: 158.9
- Total Fat: 5.4 g
- Cholesterol: 6.7 mg
- Sodium: 249.5 mg
- Total Carbs: 20.9 g
- Dietary Fiber: 4.0 g
- Protein: 7.0 g
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