slow cooker low sodium, low fat loaded potato soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
7 medium (2-1/4" to 3-1/4" dia.) Potato, raw 1 serving 1 Med. Green Bell Pepper 4 stalk, large (11"-12" long) Celery, raw 4 large (7-1/4" to 8-1/2" long) Carrots, raw 0.5 cup kernels Yellow Sweet Corn, Frozen 6 cup Swanson's unsalted chicken broth (by ANNA2ANNA) 0.12 cup Flour, white 2 tbsp Onion powder 4 tbsp Garlic powder 8 serving No Salt - Sodium Free Salt Alternative - 1/4 tsp (by SALTANDPEPPER8) 20 tbsp Evaporated Milk, Fat Free Milk Carnation 0.50 cup *Kraft Natural Cheese Fat Free Shredded Cheddar
Peel and cut vegetables into bite size piece. Put the first ten ingredients into the slow cooker. Cook on low for 6-7 hours or on high for 3-4 hours or until vegetables are tender.
Once vegetables are tender, remove 2 cups of soup and process in food processor or blender until smooth. Pour back into slow cooker, this helps to thicken the soup.
Add evaporated milk and heat through.
Ladle into bowls and sprinkle a little cheese over the top.
Serving Size: 9-2 cup serving
Number of Servings: 9
Recipe submitted by SparkPeople user RAVENSWORD2001.
Once vegetables are tender, remove 2 cups of soup and process in food processor or blender until smooth. Pour back into slow cooker, this helps to thicken the soup.
Add evaporated milk and heat through.
Ladle into bowls and sprinkle a little cheese over the top.
Serving Size: 9-2 cup serving
Number of Servings: 9
Recipe submitted by SparkPeople user RAVENSWORD2001.
Nutritional Info Amount Per Serving
- Calories: 215.5
- Total Fat: 0.3 g
- Cholesterol: 1.1 mg
- Sodium: 200.9 mg
- Total Carbs: 43.9 g
- Dietary Fiber: 6.3 g
- Protein: 10.2 g
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