Crockpot Loaded Baked Potato Soup
adapted from Twirl
30oz bag frozen hash browns (I used shredded)
28oz chicken broth
10.75oz can cream of chicken soup
2 tablespoons dried, minced onion
1 teaspoon ground black pepper
8oz cream cheese, softened
4-6 slices bacon, cooked and crumbled
2 cups shredded cheddar cheese
Mix frozen hash browns (no need to thaw), chicken broth, cream of chicken soup, dried minced onion, and pepper in Crockpot and cook on low for 5 hours
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (305g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 337 (61%)|
|Amt Per Serving||% DV|
|Total Fat 37.4g||50 %|
|Saturated Fat 17.2g||86 %|
|Monounsaturated Fat 12.3g|
|Polyunsanturated Fat 4.4g|
|Cholesterol 141.8mg||44 %|
|Sodium 542.7mg||19 %|
|Potassium 575.7mg||15 %|
|Total Carbohydrate 21.9g||6 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 20.3g|
|Protein 31.1g||44 %|
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: 549
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!