Baked Potato Soup – Slow Cooker {Cookbook of the Month }

Baked Potato Soup – Slow Cooker {Cookbook of the Month } could be just the gluten free and lacto ovo vegetarian recipe you've been looking for. This recipe makes 10 servings with 301 calories, 10g of protein, and 16g of fat each. For $1.44 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. It works well as a soup. 2556 people have tried and liked this recipe. It is brought to you by Taste and Tell Blog. From preparation to the plate, this recipe takes approximately 8 hours and 45 minutes. It can be enjoyed any time, but it is especially good for Autumn. If you have garlic cloves, potatoes, cream cheese, and a few other ingredients on hand, you can make it. All things considered, we decided this recipe deserves a spoonacular score of 89%. This score is tremendous. Crab and Corn Soup – Slow Cooker {Cookbook of the Month }, Slow Cooker Tuscan Sausage and Bean Soup {Cookbook of the Month }, and Slow cooker baked potato soup are very similar to this recipe.

Servings: 10

Preparation duration: 15 minutes

Cooking duration: 510 minutes

 

Ingredients:

1/2 teaspoon black pepper

1/2 teaspoon cayenne pepper

2 quarts chicken broth

2 (8-ounce) packages cream cheese

4 garlic cloves, minced

1 small onion, diced

5 pounds potatoes, peeled and diced in 1 to 2-inch chunks

1 teaspoon seasoned salt

Equipment:

potato masher

slow cooker

blender

Cooking instruction summary:

Put the potatoes, onions and garlic into a 6-quart slow cooker. Sprinkle in the seasonings and pour in the chicken broth. Cover and cook on low for 8 hours or on high for 4 hours, or until the potatoes are fork-tender. Use a potato masher or a stick blender (I would suggest a potato masher!) to mash the potatoes. You want a smooth soup.After smashing the potatoes, add in the cream cheese. Cook on high for 30 minutes, or until the cream cheese has completely dissolved, stirring a few times throughout the 30 minutes.Serve garnished with crumbled bacon, shredded cheese, green onions or chives.

 

Step by step:


1. Put the potatoes, onions and garlic into a 6-quart slow cooker. Sprinkle in the seasonings and pour in the chicken broth. Cover and cook on low for 8 hours or on high for 4 hours, or until the potatoes are fork-tender. Use a potato masher or a stick blender (I would suggest a potato masher!) to mash the potatoes. You want a smooth soup.After smashing the potatoes, add in the cream cheese. Cook on high for 30 minutes, or until the cream cheese has completely dissolved, stirring a few times throughout the 30 minutes.

2. Serve garnished with crumbled bacon, shredded cheese, green onions or chives.


Nutrition Information:

Quickview
169k Calories
3g Protein
15g Total Fat
3g Carbs
20% Health Score
Limit These
Calories
169k
8%

Fat
15g
25%

  Saturated Fat
8g
55%

Carbohydrates
3g
1%

  Sugar
1g
2%

Cholesterol
49mg
17%

Sodium
1071mg
47%

Get Enough Of These
Protein
3g
7%

Vitamin C
14mg
17%

Vitamin A
655IU
13%

Phosphorus
77mg
8%

Manganese
0.14mg
7%

Potassium
232mg
7%

Calcium
60mg
6%

Vitamin B3
1mg
5%

Vitamin B2
0.08mg
5%

Copper
0.07mg
3%

Iron
0.61mg
3%

Vitamin B12
0.19µg
3%

Vitamin B5
0.29mg
3%

Zinc
0.39mg
3%

Vitamin B6
0.05mg
3%

Selenium
1µg
2%

Magnesium
7mg
2%

Vitamin D
0.27µg
2%

Folate
6µg
2%

Vitamin K
1µg
2%

Vitamin B1
0.02mg
1%

Vitamin E
0.16mg
1%

covered percent of daily need
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