Creamy potato and cheese soup
Try this Creamy potato and cheese soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 10
contains white meat
gluten free
red meat free
shellfish free
contains dairy
- 3 cups chicken broth
- 1 cup diced onion
- salt & pepper
- 2 garlic cloves diced
- 6 medium sized potato's peeled and cut into cubes
- 1 cup almond milk i use unsweetened orginal
- 4 t fat free cream cheese
- 2/3 up light grated cheese i used a mozza/cheddar mix
- Carbohydrate 1.37934523176895 g
- Cholesterol 276.49 mg
- Fat 55.5531615924172 g
- Fiber 0.198884576671411 g
- Protein 68.7788150165895 g
- Saturated Fat 15.9427048688152 g
- Serving Size 1 1 Serving (386g)
- Sodium 318.716213696689 mg
- Sugar 1.18046065509753 g
- Trans Fat 4.71857574587683 g
- Calories 799 calories
Peel and cut potato's and place in crock pot on low.Add in onions, garlic, salt & pepper to taste and chicken broth. Cook on low for approx. 6 hours. With a hand masher mash up potato's. Stir in milk, and cheeses, let cook for another 20-30 minutes so all the cheese melts.Garnish with some bacon bits and cheese.. Yields approx. 10 cups at 3pp per serving.
