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Name: Baked Potato Soup
Prep time: 30 min
Cook time: 3 h 30 min
Total time: 4 h
Yield: 10
Cuisine: not set
Ingredients: 6 large Russet potatoes peeled and cubed (about 4 lbs); 1 large onion chopped (about 1 1/2 cups); 3 14 oz cans vegetable broth; 1/4 cup butter; 2 1/2 Tsp salt; 1 tsp pepper; 1 cup milk use almond; 1 1/2 cups Cheddar cheese shredded; 3 TBSP parsley; 1 8 oz sour cream

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INGREDIENTS

6 large Russet potatoes ; peeled and cubed (about 4 lbs)
1 large onion ; chopped (about 1 1/2 cups)
3 14 oz cans vegetable broth
1/4 cup butter
2 1/2 Tsp salt
1 tsp pepper
1 cup milk ; use almond
1 1/2 cups Cheddar cheese ; shredded
3 TBSP parsley
1 8 oz sour cream

Servings

INSTRUCTIONS

Combine the first 6 ingredients in a large slow cooker. Cover and cook on High for 4 hours or on Low for 8 hours, or until potatoes are tender.

Mash mixture until potatoes are coarsely chopped and soup is slightly thickened. Stir in milk, cheese, sour cream and parsley.

Sprinkle with bacon and Cheddar cheese before serving.

I usually use a 5 lb bag of potatoes and instead of using special chicken broth with roasted garlic, I substitute about 4 garlic cloves, halved. Then I remove the garlic before mashing the potato mixture.

NOTES

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Nutrition

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Serving Size: 1 Serving (268g)
Recipe Makes: 10 Servings

Calories: 297
Calories from Fat: 95 (32%)

Amt Per Serving		% DV

	Total Fat 10.6g	14 %
	Saturated Fat 6.6g	33 %
	Monounsaturated Fat 2.8g
	Polyunsanturated Fat 0.4g
Cholesterol 30.5mg		9 %
Sodium 153.5mg		5 %
Potassium 998.8mg		26 %
Total Carbohydrate 43g		13 %
	Dietary Fiber 3.6g	14 %
	Sugars, other 39.4g
Protein 9.6g		14 %
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.

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Calories per serving: 297

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