Crock-Pot Shredded Potato Soup
Crock-Pot Shredded Potato Soup might be just the soup you are searching for. One serving contains 315 calories, 15g of protein, and 9g of fat. This recipe serves 8. For 90 cents per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. It will be a hit at your Autumn event. 6 people found this recipe to be delicious and satisfying. From preparation to the plate, this recipe takes about 4 hours and 15 minutes. It is brought to you by Crock Pot Ladies. If you have butter, flour, salt, and a few other ingredients on hand, you can make it. Taking all factors into account, this recipe earns a spoonacular score of 60%, which is good. Users who liked this recipe also liked Crock-Pot Potato Soup, Crock Pot Potato Soup, and Crock-Pot Potato Soup.
Servings: 8
Preparation duration: 15 minutes
Cooking duration: 240 minutes
Ingredients:
2 Tablespoons Butter or Margarine
1 can of corn, drained
2 Chicken bouillon cubes
1/2 cup Flour
2 Tablespoons Mrs. Dash Garlic & Herb
2 cups Milk
1 Large onion shredded
1 Tablespoon of Paprika
8 Large potato's shredded (do not shred until your ready to assemble soup)
1 Tablespoon Salt
1/2 pound of Velveeta
6 cups Water
Equipment:
sieve
pot
Cooking instruction summary:
In 7 quart crock-pot pour water, bouillon, Mrs. Dash, Salt, and Butter.Peel and shred the onion and add.Peel and shred the Potato’s, if potatoes begin to change color put in a strainer.Rinse off the potato’s under water to remove excess starch build up, if potato’s changed color.Cover and cook on high for 3 hours.After 3 hours mix milk and flour together and add to crock-pot.Add can of corn.Cut up 1/2 pound of Velveeta into chunks and add to soup and recover and cook for remaining hour.When hour is up, stir well to make sure Velveeta has melted well and then garnish with paprika.
Step by step:
1. In 7 quart crock-pot pour water, bouillon, Mrs. Dash, Salt, and Butter.Peel and shred the onion and add.Peel and shred the Potato’s, if potatoes begin to change color put in a strainer.Rinse off the potato’s under water to remove excess starch build up, if potato’s changed color.Cover and cook on high for 3 hours.After 3 hours mix milk and flour together and add to crock-pot.
2. Add can of corn.
3. Cut up 1/2 pound of Velveeta into chunks and add to soup and recover and cook for remaining hour.When hour is up, stir well to make sure Velveeta has melted well and then garnish with paprika.
Nutrition Information:
covered percent of daily need
