Cheesy Potato Soup
Recipe from Midwest Living



by 1  person


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Servings: 4
Yield: 4 main-dish or 6 side-dish servings
Prep Time: 25 mins
Related Categories: Slow Cooker, Soup
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Ingredients
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    6   medium 
    potatoes, peeled and chopped (6 cups)
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    2 1/2  cups 
    water
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    1/2  cup 
    chopped onion
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    2   teaspoons 
    instant chicken bouillon granules
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    1/4  teaspoon 
    ground black pepper
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    1 1/2  cups 
    shredded American cheese (6 ounces)
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    1  12  ounce can (1-1/2 cups) 
    evaporated milk
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    Cooked, crumbled bacon (optional)
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    Sliced green onions (optional)

Directions
1.
In a 3-1/2- or 4-quart slow cooker combine potatoes, water, onion, bouillon granules, and pepper. Cover; cook on low-heat setting for 8 to 9 hours or on high-heat setting 4 to 4-1/2 hours.
2.
Stir cheese and milk into mixture in cooker. Cover; cook on low-heat setting for 1 hour more or on high-heat setting for 30 minutes more. For a thicker soup, mash potatoes slightly. If you like, sprinkle each serving with bacon and green onions. Makes 4 main-dish or 6 side-dish servings
Equipment
  • For 5- or 6-quart slow cooker: Use 8 medium potatoes, peeled and chopped; 4 cups water; 3/4 cup chopped onion; 1 tablespoon instant chicken bouillon granules; 1/4 teaspoon pepper; 2 cups shredded American cheese (8 ounces); and one 12-ounce can evaporated milk plus one 5-ounce can evaporated milk. Prepare as above. Makes 6 main-dish or 8 to 10 side-dish servings.
Nutrition information
Per Serving: cal. (kcal) 500, Fat, total (g) 20, chol. (mg) 65, sat. fat (g) 12, carb. (g) 62, Monosaturated fat (g) 6, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 5, sugar (g) 12, pro. (g) 20, vit. A (IU) 583, vit. C (mg) 21, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 4, Pyridoxine (Vit. B6) (mg) 1, Folate (g) 36, Cobalamin (Vit. B12) (g) 0, sodium (mg) 1132, Potassium (mg) 1182, calcium (mg) 485, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet
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