Appetizers / Soups / Salads

My Favorite Slow Cooker Potato Soup is for Dinner.

My Favorite Slow Cooker Potato Soup takes 30 minutes to prepare.

My Favorite Slow Cooker Potato Soup takes 300 minutes to cook.

My Favorite Slow Cooker Potato Soup makes 18 servings.

The ingredients for My Favorite Slow Cooker Potato Soup are:

1/4 Cup Smart Balance Buttery Spread Lite
1/2 White Onion, Chopped
1/4 Cup All-Purpose Flour
3 Cups of Homemade Chicken Stock
2 Large Carrots, Diced
4 Celery Stalks, Diced
1 Tablespoon Minced Garlic, Diced
1 Cup Non-fat Milk
5 Pounds Russet Potatoes, Peeled & Cubed
1 Bay Leaf
1 Cup Shredded Cheddar Cheese (We use Lucerne)
6 Slices Crisp Cooked Reduced Sodium Bacon, Crumbled (We Use Safeway)

Here is how you make My Favorite Slow Cooker Potato Soup:

Directions Using Homemade Chicken Stock - Melt butter in large saucepan over medium heat. Cook onion in butter until translucent. Stir in flour until smooth, then gradually stir in 3 cups of chicken stock, carrots, celery, garlic, salt, and pepper. Heat through.Stir in milk and heat through.Place potatoes in slow cooker, and pour heated vegetable mix into slow cooker. Mix and then place bay leaf in pot.Cover, and cook for 5 hours on High or 8 hours on Low.Remove bay leaf.Puree about 4 Cups of the soup in a blender, food processor or hand held puree mixer. Stir pureed soup back into contents of slow cooker.Stir in cheese and crumbled bacon until cheese is melted.******************************************************************Directions if using Chicken Soup Base Instead of Stock - Melt butter in large saucepan over medium heat. Cook onion in butter until translucent. Stir in flour until smooth, then gradually stir in 2 cups of water, carrots, celery, garlic, salt, and pepper. Heat through.Stir in milk and heat through.You will need 2 Tablespoons of Chicken Soup Base. Dissolve chicken base in 1 Cup warm water, and pour into vegetable mixture. Place potatoes in slow cooker, and pour heated vegetable mix into slow cooker. Mix and then place bay leaf in pot.Cover, and cook for 5 hours on High or 8 hours on Low.Remove bay leaf.Puree about 4 Cups of the soup in a blender, food processor or hand held puree mixer. Stir pureed soup back into contents of slow cooker.Stir in cheese and crumbled bacon until cheese is melted.1 Serving = 1 CupNumber of Servings: 18Recipe submitted by SparkPeople user GIRLHALFFULL.

The nutritional information for My Favorite Slow Cooker Potato Soup is:

• Servings Per Recipe: 18
• Amount Per Serving
• Calories: 196.9

• Total Fat: 4.9 g
• Cholesterol: 9.4 mg
• Sodium: 159.0 mg
• Total Carbs: 31.2 g
• Dietary Fiber: 3.3 g
• Protein: 6.7 g

The dietary needs meet for My Favorite Slow Cooker Potato Soup is Low Fat