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Cheesy Potato Soup
- Makes: 4 servings
- Yield: 4 main-dish or 6 side-dish servings
9 hrs to 10 hrs on low or 4-1/2 to 5 hours on high
potatoes, peeled and chopped (6 cups)
instant chicken bouillon granules
ground black pepper
shredded American cheese (6 ounces)
ounce can (1-1/2 cups)
Cooked, crumbled bacon (optional)
Sliced green onions (optional)
In a 3-1/2- or 4-quart slow cooker combine potatoes, water, onion, bouillon granules, and pepper. Cover; cook on low-heat setting for 8 to 9 hours or on high-heat setting 4 to 4-1/2 hours.
Stir cheese and milk into mixture in cooker. Cover; cook on low-heat setting for 1 hour more or on high-heat setting for 30 minutes more. For a thicker soup, mash potatoes slightly. If you like, sprinkle each serving with bacon and green onions. Makes 4 main-dish or 6 side-dish servings
- For 5- or 6-quart slow cooker: Use 8 medium potatoes, peeled and chopped; 4 cups water; 3/4 cup chopped onion; 1 tablespoon instant chicken bouillon granules; 1/4 teaspoon pepper; 2 cups shredded American cheese (8 ounces); and one 12-ounce can evaporated milk plus one 5-ounce can evaporated milk. Prepare as above. Makes 6 main-dish or 8 to 10 side-dish servings.
(Cheesy Potato Soup)
Servings Per Recipe 4, sodium (mg) 1132, carb. (g) 62, Potassium (mg) 1182, vit. A (IU) 583, Fat, total (g) 20, sugar (g) 12, calcium (mg) 485, chol. (mg) 65, iron (mg) 1, sat. fat (g) 12, Riboflavin (mg) 0, Niacin (mg) 4, cal. (kcal) 500, vit. C (mg) 21, pro. (g) 20, Thiamin (mg) 0, Polyunsaturated fat (g) 1, Pyridoxine (Vit. B6) (mg) 1, fiber (g) 5, Folate (µg) 36, Cobalamin (Vit. B12) (µg) 0, Trans fatty acid (g) 0, Monosaturated fat (g) 6