Spray large Crock Pot with Cooking oil Spray. Add Canned Potatoes, Baking Potatoes and Carrot to Crock Pot. Pour in Vegetable Stock. Shake in Bacon Salt. Cover and cook on High for 4-6 hours or Low for 6-8 Hours until Baking Potatoes are mashable with a fork. When ready add Instant Mashed potates and 2 cups of the Heavy Cream. Stir. Allow to cook with lid off for 5 minutes. If Soup becomes too thick add more Heavy Cream until desired consistancy. Add Bacon Salt to Taste.
Best served with biscuits and Honey.
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|Serving Size: 1 Serving (370g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 68 (32%)|
|Amt Per Serving||% DV|
|Total Fat 7.5g||10 %|
|Saturated Fat 4.6g||23 %|
|Monounsaturated Fat 2.1g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 27.2mg||8 %|
|Sodium 511.9mg||18 %|
|Potassium 719.3mg||19 %|
|Total Carbohydrate 34g||10 %|
|Dietary Fiber 4g||16 %|
|Sugars, other 29.9g|
|Protein 3.9g||6 %|
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Calories per serving: 214
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