Photo: Cala
Estimated Nutrition (whole recipe, rough)
790
Calories
64g
Protein
34g
Fat
56g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Chives | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 large russet potatoes, peeled and cut into ½-inch cubes (about 3¾ lbs)
- 1 large onion, chopped (about 1½ cups)
- 3 (14-oz) cans chicken broth with roasted garlic
- ¼ cup butter
- 2½ tsp salt
- 1¼ tsp freshly ground pepper
- 1 cup whipping cream or half-and-half
- 1 cup (4 oz) sharp cheddar cheese, shredded
- 3 tbsp chopped fresh chives
- 1 (8 oz) container sour cream (optional)
- 4 bacon slices, cooked and crumbled
- shredded cheddar cheese
Directions
1
Combine first 6 ingredients in a 5-qt slow cooker.
2
Cover and cook on high 4 hours or on low 8 hours until potatoes are tender.
3
Mash mixture until potatoes are coarsely chopped and soup is slightly thickened.
4
Stir in whipping cream, cheese and chives.
5
Top with sour cream if desired and sprinkle with bacon and cheddar cheese before serving.
Recipe sourced from
fandom