Tuesday, January 17, 2012

Crockpot Potato Soup

Zak found this recipe on Reddit.com.  I looked it over, and decided to give it a try.  The past few days we've been getting snow, so it seemed like a good winter soup, especially paired with some sour dough bread.  The original recipe was for a 6 qt. crockpot, and I ended up modifying the amounts for ours (which I think is a 4.5 or 5 qt.).  Well, my adjustments worked out perfectly, and the soup was delicious.  I opted to add light sour cream in lieu of the cream cheese and added a sensible amount of cheese.  The result was 13 cups of soup, and with 1 cup per serving with only 175 calories.  So, not bad at all.  Easy, tasty & not too bad for you?  Triple whammy!

3 lbs. potatoes, peeled & diced
6 c. chicken broth
1 1/2 c. cheese
1 c. light sour cream
1 c. corn
6 pieces bacon, crumbled
3 cloves garlic, minced
1 small onion (or 1/2 regular sized), minced
1/4 - 1/2 c. green onions
1 tsp. seasoned salt
1 tsp. pepper
salt to taste

1.  Peel & dice potatoes, layer on bottom of crockpot.
2.  Add in onion, garlic & sprinkle seasonings evenly.
3.  Pour in broth, cook on high for 4 hours (I ended up cutting that short by half an hour, didn't hurt it) or low for 8 hours; the potatoes should be 'fork tender'.
4.  Use an immersion blender to mash up potatoes until it reaches a thick, even consistency.
5.  Add in sour cream, bacon, corn, cheese and stir until melted.
6.  Add in green onions, stir and serve!

Makes 13 cups.

Nutritional Facts
servings per recipe: 13
amount per serving

Calories: 175.1
Total Fat: 5.9 g
Saturated Fat: 3.2 g
Polyunsaturated Fat: 0.2 g
Monounsaturated Fat: 0.7 g
Cholesterol: 19.1 mg
Sodium: 586.4 mg
Potassium: 502.8 mg
Total Carbohydrate: 24.6 g
Dietary Fiber: 1.9 g
Sugar: 4.3 g
Protein: 8.4 g
Vitamin A: 5.2 %
Vitamin C: 34.4 %
Calcium: 12.5 %
Iron: 5.4 %

1 comment:

MaryBeth said...

I am making this tonight! Thank you so much!