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No Fuss Potato Soup Recipe
|Potatoes||6 Cup (96 tbs), peeled and diced|
|Peeled and diced potatoes||6 Cup (96 tbs)|
|Water||5 Cup (80 tbs)|
|Diced onions||2 Cup (32 tbs)|
|Chopped carrots||1⁄2 Cup (8 tbs)|
|Margarine||1⁄4 Cup (4 tbs)|
|Chicken bouillon granules||4|
|Evaporated milk||12 Ounce (1 Can)|
|Chopped fresh parsley||2 Tablespoon|
|Cheddar cheese/Colby cheese||8 Ounce, shredded|
Calories 772 Calories from Fat 323
% Daily Value*
Total Fat 37 g56.3%
Saturated Fat 17.9 g89.7%
Trans Fat 0 g
Cholesterol 84.2 mg
Sodium 1457.8 mg60.7%
Total Carbohydrates 88 g29.3%
Dietary Fiber 10 g39.9%
Sugars 17.3 g
Protein 28 g56.9%
Vitamin A 91.3% Vitamin C 149%
Calcium 70.9% Iron 22.5%
*Based on a 2000 Calorie diet
1) In a slow cooker, combine together all the ingredients except for the milk, parsley and cheese.
2) Cover the cooker and cook over high heat for 7 to 8 hours or till the vegetables are soft.
3) Add the parsley and milk and stir well.
4) Stir in the cheese till it as completely melted. Heat the soup thoroughly.
5) Serve hot.