Every time I make this, I get asked for the recipe. My family prefers this recipe over any restaurant's potato soup. Serve this with shredded cheese, bacon, and/or green onions as toppings. Someone at church also added sour cream to make it like a loaded baked potato.
Part 1:
Sauté onion in some butter over medium-high heat until soft.
Place onion in slow cooker, and stir in chicken broth, water, potatoes, salt, dill weed, garlic, and pepper. Cover and cook on low 6 to 7 hours.
Cook the bacon separately, drain on paper towel, and refrigerate until ready to serve as topping.
Part 2 (30 mins before serving):
Test to make sure potatoes are done. If not done, turn on high for awhile to make sure potatoes are done. In a small bowl, whisk together the flour and heavy cream. Stir into the soup along with the evaporated milk and Velveeta Cheese. Cover, and cook another 30 minutes before serving.
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Serving Size: 1 Serving (222g) | ||
Recipe Makes: 16 | ||
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Calories: 327 | ||
Calories from Fat: 198 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22g | 29 % | |
Saturated Fat 12.2g | 61 % | |
Monounsaturated Fat 7g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 67.8mg | 21 % | |
Sodium 353.1mg | 12 % | |
Potassium 497.9mg | 13 % | |
Total Carbohydrate 24.2g | 7 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 22.1g | ||
Protein 8.8g | 13 % | |
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: 327
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