Potato Cheese Soup (Crockpot)
- Servings Per Recipe: 9
- Amount Per Serving
- Calories: 158.9
- Total Fat: 5.4 g
- Cholesterol: 6.7 mg
- Sodium: 249.5 mg
- Total Carbs: 20.9 g
- Dietary Fiber: 4.0 g
- Protein: 7.0 g
IntroductionEasy peasy! Great taste! Easy peasy! Great taste!
*Potato, raw, 2 large (3" to 4-1/4" dia.) (remove)
Almond Breeze Almond Milk, Unsweetened Original, 44 oz (remove)
*Kraft Shredded 2% Mexican Four Cheese blend, 1 cup (remove)
I Can't Believe It's Not Butter, Light Spread (Soft), 1 Tbsp, 2 serving (remove)
Broccoli, frozen, 454 grams (remove)
Onions, raw, .5 small (remove)
Corn Starch, .15 cup (remove)
Garlic, 3 clove (remove)
I left some of the potato skin (maybe 1/4 of one potato) on and it got blended into the soup. This gave it a nice texture, but also a nice earthy-ness.
Be sure to NOT use Vanilla Almond milk! Use unsweetened original. I did this due to my milk sensitivity and to lower calories (40 per c vs. 90 per c).
Serving Size: About 9 servings of approx. 1.4c
Number of Servings: 9
Recipe submitted by SparkPeople user SHELLE13.