Slow-Cooker Potato Soup

Recipe

Soup, Chili & Stew
Slow-Cooker Potato Soup

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Recipe Data

8
Servings

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    Servings and Ingredients

    Ingredients
    Serves 8
    QuantityIngredientAdd
    8medium Hy-Vee russet potatoes, peeled and diced
    1onion, chopped
    1carrot, peeled and sliced
    1rib celery, sliced
    4 tsp.Hy-Vee instant chicken bouillon
    1 tbsp.Hy-Vee parsley flakes
    4 c.water
    1 tbsp.Hy-Vee salt
    c.Hy-Vee margarine
    dash(es)Hy-Vee black pepper
    1(12 oz) can Hy-Vee evaporated milk
    2 tbsp.bacon bits, optional

    Directions

    1. Place potatoes, onion, carrot, celery, bouillon, parsley, flakes, water, salt, margarine and black pepper in a slow-cooker. Cover and cook on LOW for 8 to 10 hours or HIGH for 4 to 5 hours.
    2. During last hour of cooking, stir in evaporated milk.
    3. If desired, mash potatoes with a potato masher and garnish with bacon bits before serving.

    Nutrition facts

    Servings

    250 Calories per serving

    Amounts Per Serving

    • Total Fat: 11g
    • Cholesterol: 10mg
    • Sodium: 1501mg
    • Total Carbohydrates: 32g
    • Protein: 5g

    Daily Values

    0%
    Vitamin A 35%
    0%
    Vitamin C 20%
    0%
    Iron 4%
    0%
    Calcium 15%