Creamy Loaded Potato Soup

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Creamy Loaded Potato Soup

Yield: 6 bowls

Prep time: 5 MinCook time: 4 HourTotal time: 4 H & 5 M

This creamy soup is the perfect recipe for a chilly fall day!

Ingredients

• 6 - 8 slices cooked bacon, diced
• 1.5 lbs Ore-Ida Frozen Hashbrowns (cubed)
• 1 yellow onion, diced
• 32 oz reduced sodium chicken broth
• 12 oz can low fat evaporated milk
• 2 Tbsp cornstarch
• 4 oz reduced fat cream cheese, softened
• 8 oz cheddar cheese, shredded
• 1/2 tsp black pepper
• pinch ground celery seed
• OPTIONAL: sliced green onions or chives, for garnish
• OPTIONAL: additional shredded cheese, for garnish
• OPTIONAL: additional bacon, for garnish

Instructions

1. To a 4 quart or larger slow cooker, add bacon, frozen potatoes, onion and chicken stock and stir to combine. Cover and cook on LOW for 4-6 hours, or HIGH for 2-3 hours, until potatoes are very tender.
2. Combine evaporated milk and cornstarch, whisking until no lumps remain.
3. Add softened cream cheese, cornstarch/milk slurry, shredded cheese, pepper and celery seed.
4. Stir to combine, cover and continue cooking 30 minutes.
5. Remove lid and mash about half of the potatoes with a potato masher to thicken the soup up even more (optional).
6. Serve garnished with any of the toppings.
7. Leftovers can be refrigerated in an airtight container for 3-4 days.

Nutrition Facts

Calories

374

Fat

18 g

Sat. Fat

8 g

Carbs

35 g

Fiber

2 g

Net carbs

33 g

Sugar

8 g

Protein

20 g

Sodium

506 mg

Cholesterol

53 mg