Rating: 4 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 0
  • 2 Ratings
Source: Midwest Living

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Recipe Summary

prep:
25 mins
cook:
9 hrs
total:
9 hrs 25 mins
Servings:
4
Yield:
4 main-dish or 6 side-dish servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

500 calories; fat 20g; cholesterol 65mg; saturated fat 12g; carbohydrates 62g; mono fat 6g; poly fat 1g; insoluble fiber 5g; sugars 12g; protein 20g; vitamin a 583.1IU; vitamin c 21.3mg; thiamin 0.3mg; riboflavin 0.5mg; niacin equivalents 3.6mg; vitamin b6 0.8mg; folate 36.3mcg; vitamin b12 0.4mcg; sodium 1132mg; potassium 1182mg; calcium 484.6mg; iron 1.1mg.
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