Crockpot Potato Soup by Sharlene
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 14
Ingredients
1 (16 ounce) package uncooked bacon, chopped1 onion, chopped1 (28 ounce) bag frozen Ore Ida Potatoes O'Brien® with Onions and Peppers1 (32 ounce) container Swanson® vegetable broth¼ tsp pepper1 (12 ounce) can Pet® evaporated milk1 ½ cup shredded cheese, divided
1. In sauté pan, cook bacon until crisp. Place diced bacon on paper towel to drain and refrigerate till ready to use.
2. Cook the chopped onion in the bacon fat for 10 or so minutes, until translucent.
3. Add the sautéed onion plus the next four ingredients to crockpot.
2. Stir and cook on HIGH for 4 hours.
3. Add 1 cup of the shredded cheese, cook another ½ hour or until cheese can be stirred into mixture.
5. Garnish with chopped bacon bits and the remaining ½ cup of shredded cheese.
Serving Size: Makes 14 or more servings
2. Cook the chopped onion in the bacon fat for 10 or so minutes, until translucent.
3. Add the sautéed onion plus the next four ingredients to crockpot.
2. Stir and cook on HIGH for 4 hours.
3. Add 1 cup of the shredded cheese, cook another ½ hour or until cheese can be stirred into mixture.
5. Garnish with chopped bacon bits and the remaining ½ cup of shredded cheese.
Serving Size: Makes 14 or more servings
Nutritional Info Amount Per Serving
- Calories: 170.2
- Total Fat: 8.3 g
- Cholesterol: 21.4 mg
- Sodium: 500.9 mg
- Total Carbs: 12.9 g
- Dietary Fiber: 1.4 g
- Protein: 9.4 g
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