Consider this the down-home comfort version of a loaded twice-baked potato warm and creamy just the way potato soup should be.
1. Combine first six ingredients in a 5 quart slow cooker
2. Cover and cook on high four hours or low eight hours or until potato is tender.
3. Mash next year until potatoes or coarsely chopped and soup is slightly thickened stir in cream cheese and chives. Top sour cream if desired and sprinkle with bacon and cheddar cheese before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (228g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 311 | ||
Calories from Fat: 147 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.4g | 22 % | |
Saturated Fat 9.1g | 45 % | |
Monounsaturated Fat 5.1g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 39.9mg | 12 % | |
Sodium 211.7mg | 7 % | |
Potassium 827.9mg | 22 % | |
Total Carbohydrate 34.7g | 10 % | |
Dietary Fiber 2.7g | 11 % | |
Sugars, other 32g | ||
Protein 7.9g | 11 % | |
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: 311
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