Crock Pot: Chicken, potatoe & bacon soup
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 246.6
- Total Fat: 8.6 g
- Cholesterol: 42.3 mg
- Sodium: 909.9 mg
- Total Carbs: 23.2 g
- Dietary Fiber: 1.9 g
- Protein: 18.4 g
View full nutritional breakdown of Crock Pot: Chicken, potatoe & bacon soup calories by ingredient
Introduction
Easy to make, feeds 8 people or 2 hungry teens. Leftovers did not last long (less than 24 hours), and our fussy eater ate the most of it. No photo, before I could get one it was gone 8) . Easy to make, feeds 8 people or 2 hungry teens. Leftovers did not last long (less than 24 hours), and our fussy eater ate the most of it. No photo, before I could get one it was gone 8) .Number of Servings: 8
Ingredients
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1 lb Bacon, chopped
1 Onions, chopped
2 cloves Garlic
2 Chicken Breast, no skin, no bone (14 ounces)
Salt, 0.5 tsp (or to taste)
Pepper, black, 1 tsp (or to taste)
2 Leeks, chopped
4 Potatoes or 2lbs worth, chopped
4 cups Vegetable Broth
Directions
Note: If you start with your meats partially frozen, it makes chopping much easier.
Step 1: Turn on crock pot to high lid on.
Step 2: Chop the bacon into small pieces and place into crock pot, replace lid. Chop onion, add to pot, replace lid. Chop garlic (or use pre-chopped) and add. Chop chicken, about 1/2 inch or bigger size pieces, and add. Add Salt & pepper to taste, mix, replace lid.
Step 3: Make sure leeks are cleaned thoroughly, trim, chop, add to pot, replace lid. Repeat with potatoes. Note; I like to leave the skin on the potatoes, some people prefer to remove the skin.
Step 4: Pour in the vegetable broth. Note: Chicken broth can also be used.
Cooks fully on high in 4 to 5 hours, or it can be cooked on low for 7 to 9 hours.
Number of Servings: 8
Recipe submitted by SparkPeople user MGARREN.
Step 1: Turn on crock pot to high lid on.
Step 2: Chop the bacon into small pieces and place into crock pot, replace lid. Chop onion, add to pot, replace lid. Chop garlic (or use pre-chopped) and add. Chop chicken, about 1/2 inch or bigger size pieces, and add. Add Salt & pepper to taste, mix, replace lid.
Step 3: Make sure leeks are cleaned thoroughly, trim, chop, add to pot, replace lid. Repeat with potatoes. Note; I like to leave the skin on the potatoes, some people prefer to remove the skin.
Step 4: Pour in the vegetable broth. Note: Chicken broth can also be used.
Cooks fully on high in 4 to 5 hours, or it can be cooked on low for 7 to 9 hours.
Number of Servings: 8
Recipe submitted by SparkPeople user MGARREN.
Member Ratings For This Recipe
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