Potato veggie soup

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 303.0
  • Total Fat: 8.8 g
  • Cholesterol: 24.6 mg
  • Sodium: 767.1 mg
  • Total Carbs: 37.1 g
  • Dietary Fiber: 7.1 g
  • Protein: 22.8 g

View full nutritional breakdown of Potato veggie soup calories by ingredient
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modified several potato soup recipes with lots of extra veggies, turkey bacon & chicken breasts modified several potato soup recipes with lots of extra veggies, turkey bacon & chicken breasts
Number of Servings: 8


    Onions, raw, 2 cup, chopped
    Celery, raw, 2 cup, diced
    Carrots, raw, 2 cup, chopped
    Garlic cloves, 4 chopped
    *Potato, raw, 5 cup diced
    Cauliflower, raw, 1 head, medium (5-6" dia)
    Chicken Breast, no skin, 12 ounces (2 breasts)
    *Campbell's low sodium chicken broth, 8 cup
    Yellow Sweet Corn, Canned, 1 cup
    Thyme, ground, 1 tbsp
    Jenni-O turkey bacon 20 slices


Clean & dice cauliflower head, add to large pot . Cook in one quart of chicken broth. Meanwhile, chop turkey bacon coarsely, spray non-stick oil into pan and fry up bacon. Set bacon to side, sweat onions several minutes, add celery, carrots, pepper & garlic. Spoon some chicken broth into pan to keep veggies cooking while the cauliflower cooks.

When cauliflower is done, food process until smooth and pour into slow cooker pot. Add 2d quart of broth, toss the raw chopped potatoes and cooked veggies into pot. Add can of corn (1 c).
Add the cooked bacon, chopped chicken breasts. Add thyme, season to taste. Set on low for several hours.

Serving Size: 8 2 cup servings

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