Cook potatoes, onion and broth with salt and pepper in a Crock-Pot
for 4 hours on high. Process half the potato mixture in a food
processor; pour into a pot and add remaining Crock-Potted potato
mixture. Stir well and heat, adding milk. When the soup begins to
simmer, turn down the heat. (If it boils too hard, the soup will
separate.) Season to taste; ladle into bowls and top with Cheddar
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|Serving Size: 1 Recipe (1177g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 82 (8%)|
|Amt Per Serving||% DV|
|Total Fat 9.1g||12 %|
|Saturated Fat 5.2g||26 %|
|Monounsaturated Fat 2.4g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 23.8mg||7 %|
|Sodium 910.3mg||31 %|
|Potassium 4299.4mg||113 %|
|Total Carbohydrate 201.7g||59 %|
|Dietary Fiber 23.5g||94 %|
|Sugars, other 178.2g|
|Protein 47.1g||67 %|
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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: 1059
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