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Cheesy Potato Soup

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Cheesy Potato Soup

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  • Makes: 4 servings
  • Yield: 4 main-dish or 6 side-dish servings
  • Prep 25 mins
  • Cook 9 hrs to 10 hrs on low or 4-1/2 to 5 hours on high

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Ingredients

  • 6 medium potatoes, peeled and chopped (6 cups)
  • 2 1/2 cups water
  • 1/2 cup chopped onion
  • 2 teaspoons instant chicken bouillon granules
  • 1/4 teaspoon ground black pepper
  • 1 1/2 cups shredded American cheese (6 ounces)
  • 1 12 - ounce can (1-1/2 cups) evaporated milk
  • Cooked, crumbled bacon (optional)
  • Sliced green onions (optional)

Directions

  1. 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.
  2. 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

Equipment

  • 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.

Nutrition Facts

(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

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