Monday, January 9, 2017

Slow Cooker Twice Baked Potato Soup



I love a good hearty soup. Especially in the fall and winter and when I can enjoy it without the guilt, well, that's even better! I baked my potatoes ahead of time before putting them in the slow cooker. I love the flavor that it adds to the soup. This is great weeknight meal when you don't want to spend your evening in the kitchen cooking. The Slow Cooker does all the work for you!


Slow Cooker Twice Baked Potato Soup
1 Cup Soup including 2 tbsp crumbled bacon,
1/4 cup cheese and 1tbsp green onion=5WW PP
286 Cal, 7g Carb, 1g Fiber, 13g fat, 15g protein

Ingredients
3 large russet potatoes
1 small yellow onion, diced
3 cups low sodium fat free chicken broth
2 cups milk (I used skim)
1 1/2 tsp salt
1 tsp pepper
2 oz reduced fat cream cheese
Crumbled Bacon, Cheddar Cheese, and Green Onions for topping
Sour Cream (optional)
NOTE: If you choose to use skim milk but want a thicker soup you can add 1 tsp of corn starch to the soup

Preheat oven to 425
Bake potatoes for one hour or until tender. Once potatoes have cooled, scoop out the inside and place into the bottom of a slow cooker. Roughly mash potatoes using a potato masher. Add diced onions, chicken broth, salt, and pepper. Cook on low for 4 hours. Add cream cheese and stir until melted. Pour in milk and cook an additional hour. Ladle into bowls and add your bacon, cheese, and green onion. Enjoy!

4 comments:

  1. That sounds so good! It would be perfect for left over mashed potatoes or baked potatoes too.

    ReplyDelete
  2. Living in the realm of quick ways of life and riotous calendar, many individuals particularly families these days don't have enough time to cook ordinary. Some even don't have enough time to eat at home.Lindsey @ cookerfanatics

    ReplyDelete

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