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Easy Slow Cooker Potato Soup

 
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
 
One serving costs about $2.67 One serving costs about $2.67

$2.67 per serving

1 people like this recipe

1 likes

This recipe is ready in 28 minutes

Ready in 28 minutes

6 gluten-free,gluten free soup
spoonacular Score:71%

Spoonacular Score: 71%

 

Easy Slow Cooker Potato Soup is a gluten free main course. One serving contains 494 calories, 41g of protein, and 17g of fat. For $2.67 per serving, this recipe covers 35% of your daily requirements of vitamins and minerals. This recipe is liked by 1 foodies and cooks. From preparation to the plate, this recipe takes approximately 28 minutes. It will be a hit at your Autumn event. If you have reduced fat sharp cheddar cheese, salt, celery, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. All things considered, we decided this recipe deserves a spoonacular score of 73%. This score is good. Try Easy Slow Cooker Potato-Leek Soup, Easy Cheesy Crock Pot Potato Soup (Slow Cooker), and Slow Cooker Potato Soup With a Zip for similar recipes.

Ingredients

Servings:
1
1  bacon pieces
bacon pieces
2
2  carrots
carrots
2 stalks
2 stalks celery
celery
12 oz
12 oz canned fat free evaporated milk
canned fat free evaporated milk
1 tsp
1 tsp garlic powder
garlic powder
some
some low fat sour greek yogurt
low fat sour greek yogurt
some
some green onions
green onions
2
2  onions
onions
0.25 tsps
0.25 tsps pepper
pepper
6
6  potatoes
potatoes
0.5 cups
0.5 cups reduced fat shredded cheddar cheese
reduced fat shredded cheddar cheese
1 Tbsp
1 Tbsp salt
salt
some
some shredded cheddar cheese
shredded cheddar cheese
4
4  vegetable bouillon cubes
vegetable bouillon cubes
4 cups
4 cups water
water
1  bacon pieces
1
bacon pieces
2  carrots
2
carrots
2 stalks celery
2 stalks
celery
12 oz canned fat free evaporated milk
12 oz
canned fat free evaporated milk
1 tsp garlic powder
1 tsp
garlic powder
some low fat sour greek yogurt
some
low fat sour greek yogurt
some green onions
some
green onions
2  onions
2
onions
0.25 tsps pepper
0.25 tsps
pepper
6  potatoes
6
potatoes
0.5 cups reduced fat shredded cheddar cheese
0.5 cups
reduced fat shredded cheddar cheese
1 Tbsp salt
1 Tbsp
salt
some shredded cheddar cheese
some
shredded cheddar cheese
4  vegetable bouillon cubes
4
vegetable bouillon cubes
4 cups water
4 cups
water

Equipment

immersion blender
immersion blender
slow cooker
slow cooker
immersion blender
immersion blender
slow cooker
slow cooker


Instructions

Read the detailed instructions on Simple Nourished Living

Price Breakdown

Cost per Serving: $2.67
Ingredient
1 bacon pieces
2 carrots
2 stalks celery
12 ounces canned fat free evaporated milk
1 teaspoon garlic powder
some low fat sour greek yogurt
some green onions
2 onions
¼ teaspoons pepper
6 potatoes
½ cups reduced fat shredded cheddar cheese
1 tablespoon salt
some shredded cheddar cheese
4 vegetable bouillon cubes
Price
$0.03
$0.21
$0.30
$0.81
$0.09
$8.57
$0.24
$0.48
$0.01
$1.70
$1.18
$0.02
$1.93
$0.41
$15.99

Tips

Health Tips

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • When buying celery, make sure the stalks feel firm and the leaves look fresh. Store in your refrigerator's crisper for up to two weeks.

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • Store potatoes and sweet potatoes in a cool, dark place, and never put them in the refrigerator. At cold temperatures, the starch in potatoes is turned into sugar, affecting their flavor. For more information about selecting and storing potatoes, check out this lesson about potatoes in the academy.

  • Carrots can be stored in the fridge for 2 to 3 weeks. The starch in the carrots will turn to sugar over time, but this is not a problem, they'll just taste sweeter. The academy lesson about carrots contains more useful information.

  • get more cooking tips

Green Tips

  • Did you know you can freeze shredded cheese? If you don't finish it up, don't throw it out!

  • According to the Environmental Working Group (EWG), celery is one of the worst vegetables in term of pesticide residue. If you're trying to reduce pesticide residue in your diet, be sure to buy organic celery.

Disclaimer

Nutritional Information

Quickview
493 Calories
40g Protein
16g Total Fat
47g Carbs
33% Health Score
Limit These
Calories
493
25%

Fat
16g
26%

  Saturated Fat
9g
61%

Carbohydrates
47g
16%

  Sugar
15g
17%

Cholesterol
60mg
20%

Sodium
2054mg
89%

Get Enough Of These
Protein
40g
81%

Vitamin A
3981IU
80%

Calcium
718mg
72%

Manganese
1mg
71%

Phosphorus
690mg
69%

Vitamin B2
0.98mg
58%

Copper
1mg
51%

Potassium
1546mg
44%

Iron
7mg
43%

Vitamin B6
0.78mg
39%

Selenium
27µg
39%

Vitamin C
30mg
37%

Vitamin B12
1µg
31%

Fiber
7g
28%

Magnesium
105mg
26%

Zinc
3mg
23%

Folate
80µg
20%

Vitamin K
20µg
20%

Vitamin B5
1mg
20%

Vitamin B3
3mg
15%

Vitamin B1
0.17mg
11%

Vitamin E
0.42mg
3%

Vitamin D
0.25µg
2%

covered percent of daily need

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