Try this Baked Potato Soup recipe, or contribute your own.
Suggest a better description1. Add potatoes, onion, garlic, seasoning, and chicken stock to slow cooker.
2. Cook on low for 10 hours or high for 6 hours.
3. Add the softened cream cheese and purée soup until the cheese is incorporated and about half the soup is blended (use an immersion blender). You may also remove half the soup and use regular blender with cream cheese.
4. Stir well and garnish.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (475g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 360 | ||
Calories from Fat: 143 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.9g | 21 % | |
Saturated Fat 8.9g | 44 % | |
Monounsaturated Fat 4g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 49.9mg | 15 % | |
Sodium 1142.7mg | 39 % | |
Potassium 1195.6mg | 31 % | |
Total Carbohydrate 46.6g | 14 % | |
Dietary Fiber 4g | 16 % | |
Sugars, other 42.6g | ||
Protein 9.8g | 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. |
Calories per serving: 360
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