Cut potatoes in half scoop out pulp and put in small bowl.
Melt butter in large kettle. Add flour. Gradually stir in milk. Stir until smooth thickened and bubbly.
Stir in potato pulp, salt, pepper and 3/4 of onions, bacon and cheese. Cook until heated, stir in sour cream.
Transfer to slow cooker set on low. Top with remaining onion, bacon and cheese.
Variation: add several slices of Velveeta cheese to make soup extra cheesy and creamy.
This dish would be easily prepared in an instant pot.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (219g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 573 (72%)|
|Amt Per Serving||% DV|
|Total Fat 63.6g||85 %|
|Saturated Fat 32.7g||164 %|
|Monounsaturated Fat 21.6g|
|Polyunsanturated Fat 4.1g|
|Cholesterol 149.5mg||46 %|
|Sodium 903.7mg||31 %|
|Potassium 452.7mg||12 %|
|Total Carbohydrate 37.4g||11 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 34.1g|
|Protein 20.3g||29 %|
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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: 796
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