Serve with desired toppings like, bacon bits, cheese, fresh jalapeño, and sun-dried tomato.
Combine Potatoes, onions, garlic, salt, thyme, pepper and broth in a 6-quart slow cooker. Cook on high for 4 hours or low for 8 hours
add 1 1/2 cups cream and blend the soup with an immersion blender until smooth. If the soup is too thick add the remaining 1/2 cup cream.
Serve with desired toppings.
Be sue to use waxy potatoes, such as red or yukon gold. The result will be creamier than if you use starchy varieties like russets.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (5668g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 7659 | ||
Calories from Fat: 5851 (76%) | ||
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Amt Per Serving | % DV | |
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Total Fat 650.1g | 867 % | |
Saturated Fat 404.2g | 2021 % | |
Monounsaturated Fat 187.4g | ||
Polyunsanturated Fat 24.7g | ||
Cholesterol 2217.6mg | 682 % | |
Sodium 3626.8mg | 125 % | |
Potassium 9869.2mg | 260 % | |
Total Carbohydrate 375.6g | 110 % | |
Dietary Fiber 30.4g | 122 % | |
Sugars, other 345.1g | ||
Protein 118.7g | 170 % | |
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: 7659
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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