Baked Potato Soup



Our baked potato soup is cheesy, and creamy, and warm, and cozy, and perfect for a cold February meal. You simply put it in your slow cooker in the morning and come home to a rich and delicious dinner. This is another kid-friendly choice. It will be packaged in a plastic bag. - Gluten Free.

Cooking Instructions:

Baked Potato Soup

Thaw in the refrigerator for 2 to 3 days or until completely thawed. Place contents of potato package in a slow cooker. Stir in 3 cups of water (1 1/2 for small). Cover and cook on a low-heat setting for 6 to 8 hours or on a high-heat setting for 3 to 4 hours or until potatoes are tender.

Nutritional Information:

Calories: 426.7 ~ Fat: 33 g ~ Sat Fat: 21.4 g ~ Cholesterol: 108 mg ~ Carbohydrates: 23.1 g ~ Sugar: 3 g ~ Fiber: 3.3 g

Serving Suggestions:

Serve with shredded cheese, snipped fresh chives, crumbled cooked bacon, and/or sour cream.

Close Window