Penzey's Spices
Place the chopped potatoes, GARLIC, SALT, PEPPER and SOUP BASE in the slow cooker. Add the water. Place the lid on the cooker and cook on high for 4 hours, or on low for 8. About 30 minutes before the soup is finished, slice the cream cheese into chunks. Mix into the soup. Replace the lid and cook for another 20 minutes. Stir the soup several times before the time is up so the cream cheese melts and blends completely. Cook desired amount of bacon and chop it up. Chop green onions and shred Colby Jack. When soup is finished, fill bowls, toss on some toppings and enjoy! There will be leftovers to eat the next day, or this soup freezes well.
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Serving Size: 1 Recipe (2365g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 1551 | ||
Calories from Fat: 1398 (90%) | ||
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Amt Per Serving | % DV | |
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Total Fat 155.3g | 207 % | |
Saturated Fat 87.5g | 438 % | |
Monounsaturated Fat 39.1g | ||
Polyunsanturated Fat 6.5g | ||
Cholesterol 499mg | 154 % | |
Sodium 1531.9mg | 53 % | |
Potassium 626mg | 16 % | |
Total Carbohydrate 18.5g | 5 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 18.5g | ||
Protein 26.9g | 38 % | |
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: 1551
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