Mix all ingredients except broth, milk and cheese in a large bowl.
Divide evenly between 8 large freezer bags.
Add one quart of chicken broth to each bag. Remove air and seal.
Add one cup of each kind of cheese to a second freezer bag.
Seal and staple zipper bags above the zipper.
When you are ready to use, place contents of the main bag plus 2 cups of milk into the slow cooker and cook on low for 8 hours.
Twenty minutes prior to serving add the contents of the cheese bag.
This soup will be thin and the cheese will be stringy. If you would prefer, you could use an immersion blender to give it a a thicker creamier texture
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1051g)|
|Recipe Makes: 48 Servings|
|Calories from Fat: 1308 (62%)|
|Amt Per Serving||% DV|
|Total Fat 145.4g||194 %|
|Saturated Fat 48.5g||242 %|
|Monounsaturated Fat 56.7g|
|Polyunsanturated Fat 27.3g|
|Cholesterol 683.6mg||210 %|
|Sodium 1563.5mg||54 %|
|Potassium 1794.3mg||47 %|
|Total Carbohydrate 7.6g||2 %|
|Dietary Fiber 0.4g||1 %|
|Sugars, other 7.2g|
|Protein 181.4g||259 %|
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: 2096
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