Soups, Stews & Chilies - (Page 11)

simple soups Slow Cooker Cheesy Potato Soup Prep Time: 15 Minutes Start to Finish: 6 Hours 45 Minutes Servings: 6 (1½ cups each) Tips » 1 bag (32 oz) frozen southern-style diced hash brown potatoes, thawed ½ cup frozen chopped onion (from 12-oz bag), thawed 1 medium stalk celery, diced (½ cup) 2 cans (14 oz each) chicken broth 1 cup water 3 tablespoons Gold Medal® all-purpose flour 1 cup milk 1 bag (8 oz) shredded American-Cheddar cheese blend (2 cups) ¼ cup real bacon pieces (from 2.8-oz package) 4 medium green onions, sliced (¼ cup) 1. In 3- to 4-quart slow cooker, mix potatoes, onion, celery, broth and water. 2. Cover; cook on Low heat setting 6 to 8 hours. 3. In small bowl, mix flour into milk; stir into potato mixture. Increase heat setting to High. Cover; cook 20 to 30 minutes or until mixture thickens. Stir in cheese until melted. Garnish individual servings with bacon and green onions. Sprinkle with pepper if desired. nutrition information Per Serving: 1 Serving: Calories 410 (Calories from Fat 140); Total Fat 15g (Saturated Fat 9g); Cholesterol 45mg; Sodium 1210mg; Total Carbohydrate 50g (Dietary Fiber 5g); Protein 19g SubStitution Instead of using purchased bacon pieces, cook 2 strips of bacon until crisp, then drain and crumble. SucceSS Hint Southern-style hash brown potatoes are diced instead of shredded. These work best in this recipe. betty crocker Most Requested RecipesTM 11

Table of Contents for the Digital Edition of Soups, Stews & Chilies

Cover
“Souper” Soup Toppers
Get Garnished
Simple Soups
Satisfying Stews
Classic Chilies
Bountiful Breads
Nutrition and Recipe Testing Guidelines
Index

Soups, Stews & Chilies