Crockpot Potato Soup by Sharlene
Nutritional Info
- Servings Per Recipe: 14
- Amount Per Serving
- Calories: 170.2
- Total Fat: 8.3 g
- Cholesterol: 21.4 mg
- Sodium: 500.9 mg
- Total Carbs: 12.9 g
- Dietary Fiber: 1.4 g
- Protein: 9.4 g
View full nutritional breakdown of Crockpot Potato Soup by Sharlene calories by ingredient
Introduction
I tweaked this recipe on January 3, 2015 and November 9, 2015.The recipe absolutely doesn’t even resemble the original Weight Watcher recipe.
http://www.weightwatchers.com/f
ood/rcp/RecipePage.aspx?recipeid=28480
1610 I tweaked this recipe on January 3, 2015 and November 9, 2015.
The recipe absolutely doesn’t even resemble the original Weight Watcher recipe.
http://www.weightwatchers.com/f
ood/rcp/RecipePage.aspx?recipeid=28480
1610
Number of Servings: 14
Ingredients
-
1 (16 ounce) package uncooked bacon, chopped
1 onion, chopped
1 (28 ounce) bag frozen Ore Ida Potatoes O'Brien® with Onions and Peppers
1 (32 ounce) container Swanson® vegetable broth
¼ tsp pepper
1 (12 ounce) can Pet® evaporated milk
1 ½ cup shredded cheese, divided
Directions
1. In sauté pan, cook bacon until crisp. Place diced bacon on paper towel to drain and refrigerate till ready to use.
2. Cook the chopped onion in the bacon fat for 10 or so minutes, until translucent.
3. Add the sautéed onion plus the next four ingredients to crockpot.
2. Stir and cook on HIGH for 4 hours.
3. Add 1 cup of the shredded cheese, cook another ½ hour or until cheese can be stirred into mixture.
5. Garnish with chopped bacon bits and the remaining ½ cup of shredded cheese.
Serving Size: Makes 14 or more servings
2. Cook the chopped onion in the bacon fat for 10 or so minutes, until translucent.
3. Add the sautéed onion plus the next four ingredients to crockpot.
2. Stir and cook on HIGH for 4 hours.
3. Add 1 cup of the shredded cheese, cook another ½ hour or until cheese can be stirred into mixture.
5. Garnish with chopped bacon bits and the remaining ½ cup of shredded cheese.
Serving Size: Makes 14 or more servings
