This easy version of potato soup uses a bag of frozen hash browns for a quick start.
In 3 to 4 quart slow cooker, mix potatoes, onion, celery, broth and water.
Cover; cook on Low heat setting 6 to 8 hours.
In small bowl, mix flour into milk; stir into potato mixture. Increase heat setting to High. Cover; cook 20 to 30 min. or until mixture thickens. Stir in cheese until melted. Garnish individual servings with bacon and green onions. Sprinkle with pepper if desired.
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Serving Size: 1 Serving (402g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 282 | ||
Calories from Fat: 99 (35%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11g | 15 % | |
Saturated Fat 5.5g | 28 % | |
Monounsaturated Fat 3.7g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 30.7mg | 9 % | |
Sodium 627.8mg | 22 % | |
Potassium 659.2mg | 17 % | |
Total Carbohydrate 33.1g | 10 % | |
Dietary Fiber 4.3g | 17 % | |
Sugars, other 28.8g | ||
Protein 13.5g | 19 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 282
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