Slow Cooker Loaded Potato Soup

Slow Cooker Loaded Potato Soup is a gluten free soup. This recipe makes 4 servings with 599 calories, 19g of protein, and 34g of fat each. For $1.84 per serving, this recipe covers 30% of your daily requirements of vitamins and minerals. A mixture of yellow onion, chicken stock, heavy cream, and a handful of other ingredients are all it takes to make this recipe so delicious. It is perfect for Autumn. 786 people were impressed by this recipe. From preparation to the plate, this recipe takes approximately 4 hours. It is brought to you by Baked by Rachel. Taking all factors into account, this recipe earns a spoonacular score of 90%, which is spectacular. Slow Cooker Loaded Potato Soup, Slow Cooker Loaded Potato Soup, and Slow cooker loaded baked potato soup are very similar to this recipe.

Servings: 4

Cooking duration: 240 minutes

 

Ingredients:

4-6 slices thick cut bacon

3C chicken stock

3 cloves garlic

1 tsp ground pepper

1C heavy cream

Monterey Jack Cheese

7C potatoes (or roughly 6 medium)

1 1/2 tsp salt

1C yellow onion

Equipment:

slow cooker

bowl

frying pan

paper towels

blender

Cooking instruction summary:

Prepare potatoes by peeling and chopping into small chunks, roughly 1" in size. Chop onions and mince garlic. Add all vegetables to slow cooker bowl. Sprinkle with salt and pepper. Pour in chicken stock. Cover and cook on high for 3 1/2 hours (or low 6).Meanwhile, in a large skillet over medium heat, cook bacon. Drain on paper towels. Add any remaining bacon grease to slow cooker. Stir gently and replace cover. Chop bacon, set aside.Remove 1/3-1/2 of the potato chunks to a blender with heavy cream. Blend until smooth. Return to slow cooker. Stir and cover, continue cooking for an additional 30 minutes.When ready to serve, garnish with shredded Monterey Jack cheese and bacon. Additional optional toppings: green onions, fried onions, croutons and sour cream.May be stored chilled for up to several days.

 

Step by step:


1. Prepare potatoes by peeling and chopping into small chunks, roughly 1" in size. Chop onions and mince garlic.

2. Add all vegetables to slow cooker bowl. Sprinkle with salt and pepper.

3. Pour in chicken stock. Cover and cook on high for 3 1/2 hours (or low 6).Meanwhile, in a large skillet over medium heat, cook bacon.

4. Drain on paper towels.

5. Add any remaining bacon grease to slow cooker. Stir gently and replace cover. Chop bacon, set aside.

6. Remove 1/3-1/2 of the potato chunks to a blender with heavy cream. Blend until smooth. Return to slow cooker. Stir and cover, continue cooking for an additional 30 minutes.When ready to serve, garnish with shredded Monterey Jack cheese and bacon.

7. Additional optional toppings: green onions, fried onions, croutons and sour cream.May be stored chilled for up to several days.


Nutrition Information:

Quickview
386k Calories
9g Protein
33g Total Fat
13g Carbs
22% Health Score
Limit These
Calories
386k
19%

Fat
33g
51%

  Saturated Fat
17g
109%

Carbohydrates
13g
4%

  Sugar
4g
5%

Cholesterol
102mg
34%

Sodium
1305mg
57%

Get Enough Of These
Protein
9g
19%

Vitamin B3
3mg
19%

Vitamin A
899IU
18%

Vitamin B2
0.25mg
15%

Phosphorus
137mg
14%

Selenium
9µg
13%

Vitamin B6
0.26mg
13%

Vitamin B1
0.16mg
11%

Potassium
352mg
10%

Manganese
0.16mg
8%

Copper
0.14mg
7%

Calcium
68mg
7%

Vitamin E
0.8mg
5%

Vitamin C
4mg
5%

Zinc
0.78mg
5%

Magnesium
19mg
5%

Folate
19µg
5%

Vitamin B12
0.23µg
4%

Iron
0.67mg
4%

Vitamin B5
0.35mg
3%

Fiber
0.85g
3%

Vitamin D
0.51µg
3%

Vitamin K
3µg
3%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

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