I made this last night. I must say I have had better. Like other reviewers who said the soup was bland I have to agree. I would add more salt and pepper to taste rather than sticking with the described amounts. Also, I have made a better potato soup on my stove top in a lot less time and with a lot more flavor than this recipe. Probably won't make this again.
More From Oxmoor House
- Calories: 259
- Calories from fat: 0.0%
- Fat: 6.4g
- Saturated fat: 3.9g
- Monounsaturated fat: 2g
- Polyunsaturated fat: 0.4g
- Protein: 13.2g
- Carbohydrate: 37.8g
- Fiber: 2.6g
- Cholesterol: 17mg
- Iron: 1.6mg
- Sodium: 683mg
- Calcium: 202mg
- 3 bacon slices
- 1 cup chopped onion
- 3 pounds baking potatoes, peeled and cut into 1/4-inch-thick slices
- Cooking spray
- 1/2 cup water
- 2 (14.5-ounce) cans fat-free, lower-sodium chicken broth
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 cups 1% low-fat milk
- 4 ounces shredded reduced-fat sharp cheddar cheese (about 1 cup), divided
- 1/2 cup light sour cream
- 4 teaspoons chopped fresh chives
- 1. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan; crumble bacon. Add onion to drippings in pan; sauté 3 minutes or until tender.
- 2. Place potato slices and onion in a 5-quart electric slow cooker coated with cooking spray. Combine 1/2 cup water and next 3 ingredients (through pepper); stir into mixture in slow cooker. Cover and cook on LOW for 8 hours or until potatoes are tender.
- 3. Mash mixture with a potato masher; stir in milk and 3/4 cup cheese. Increase heat to HIGH. Cover and cook on HIGH for 20 minutes or until mixture is thoroughly heated. Ladle soup into bowls. Top with sour cream and remaining 1/4 cup cheese. Sprinkle with bacon and chives.
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