Crockpot Potatoe Soup
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INGREDIENTS
INSTRUCTIONS
Place potatoes, chives, celery, parsley, onion, paprika, celery seed, savory and salt in a slow cooker and add just enough water to barely cover. Cook on high one hour. Turn heat to low and cook 4-5 hours or until potatoes are done. Combine milk and flour in a tightly covered jar and shake to blend evenly. In a small saucepan, melt butter over medium heat. Add flour mixture slowly, and stir constantly 3-4 minutes. Add cheese; stir until melted. Turn crock-pot to high setting. Add cheese mixture to soup and cook until slightly thickened. Serve hot in bowls and garnish with chives, sour cream or bacon bits. ) Posted to recipelu-digest Volume 01 Number 448 by "rudolph"
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (2288g) | ||
| Recipe Makes: 1 | ||
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| Calories: 2836 | ||
| Calories from Fat: 1091 (38%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 121.2g | 162 % | |
| Saturated Fat 75.7g | 378 % | |
| Monounsaturated Fat 33.6g | ||
| Polyunsanturated Fat 4.8g | ||
| Cholesterol 362.5mg | 112 % | |
| Sodium 2127.9mg | 73 % | |
| Potassium 8153.1mg | 215 % | |
| Total Carbohydrate 335g | 99 % | |
| Dietary Fiber 43.9g | 175 % | |
| Sugars, other 291.2g | ||
| Protein 112.5g | 161 % | |
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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. |
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Calories per serving: 2836
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