Cream of potato soup with bacon
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
4 serving Bacon - Oscar Mayer (1 pound) 4 medium (2-1/4" to 3-1/4" dia.) potatoes, diced with skin 3 small (1-3/4" to 2-1/2" dia.) potatoes, diced with skin 1 cup of chopped yellow onion 10 oz Almond Breeze Almond Milk, Unsweetened Vanilla 2 cups Roundy's organic chicken broth 1 tsp Kosher Salt.75 tsp Pepper, black 2 cups Kraft 2% Shredded Cheddar Cheese 1 cup Colby and Monterey Jack Shredded Cheese 1 tsp dried mustard2 cup (8 fl oz) Water, tap
Cube potatoes and boil them in the water until soft. Roughly mash the potatoes in the water (do not drain).
In a separate pan fry the cubed bacon and chopped onions.
Add the fried bacon and onions, dry mustard, salt and pepper, milk, chicken broth and cheese to the potato mixture.
Place in a crock pot on low for two hours, stirring occasionally.
Serving Size: 8 - 1-1/2 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user RTDLLKING.
In a separate pan fry the cubed bacon and chopped onions.
Add the fried bacon and onions, dry mustard, salt and pepper, milk, chicken broth and cheese to the potato mixture.
Place in a crock pot on low for two hours, stirring occasionally.
Serving Size: 8 - 1-1/2 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user RTDLLKING.
Nutritional Info Amount Per Serving
- Calories: 301.1
- Total Fat: 13.9 g
- Cholesterol: 35.7 mg
- Sodium: 972.0 mg
- Total Carbs: 31.0 g
- Dietary Fiber: 3.4 g
- Protein: 14.6 g
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