Easy Crock Pot Potato Soup

VEGGIE BALANCE(10)
Stefanie R.: "Amazing! My kids loved it! I also took some to my…" Read More
8Ingredients
4Hours
330Calories

Ingredients
US|METRIC

  • 8 idaho potatoes (peeled and chopped)
  • 1 onions (medium, chopped apprx 1.5 cups)
  • 32 ounces vegetable broth
  • 1 pinch salt (and pepper)
  • 2 cups almond milk (plain)
  • 1/2 cup sour cream (Sub additional ½ cup of almond milk if dairy-free)
  • green onions
  • bacon

NutritionView more

330Calories
Sodium24% DV570mg
Fat8% DV5g
Protein20% DV10g
Carbs21% DV64g
Fiber32% DV8g
Calories330Calories from Fat45
% DAILY VALUE
Total Fat5g8%
Saturated Fat2g10%
Trans Fat
Cholesterol10mg3%
Sodium570mg24%
Potassium1640mg47%
Protein10g20%
Calories from Fat45
% DAILY VALUE
Total Carbohydrate64g21%
Dietary Fiber8g32%
Sugars8g16%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(10)

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TJ sweeny 17 days ago
Did not like this recipe at all . It lacked flavor and was very watery..I understand when you cut calories you sometimes give up flavor but this was not very tasty at all.
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Stefanie R. 13 Mar 2016
Amazing! My kids loved it! I also took some to my neighbors who then asked for recipe. Not very thick. It was light and not heavy.
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Bettyann R. 31 Jan 2016
I did not like this recipe. IT was very bland and needs some spice to flavour it. I added bacon and think I will add some cheese to it when I heat it again. Would not make this recipe again. Should have used chicken stock, not vegetable broth and it would have had more flavour.
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Naomi H. 30 Jan 2016
It ls perfect just the way it is. I will certainly make it again and wouldn't change a thing. I shared it with my friends and it was all eat. They are already asking me to make it again. I think we have a keeper.
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Todd D. 29 Jan 2016
I happened to use red potatoes because that's what I had laying around. They are less starchy, as it turns out, than brown russet potatoes. The soup was too thin, but tasty. I picked up some russet potatoes and parboiled them, then let them finish cooking in the soup made from the red potatoes, that I blended smooth with an immersion blender and it was fantastic. I guess the moral to the story is use the proper potato.
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Lourdes R. 29 Jan 2016
Me encanto la sopa de patatas,,,sabrosas, ,,las recomiendo ami familia les facino,,,voy a volver a a aserlas para llevarlas a mi hermana,,se que le van a gustar,,,pues ella es fanatica de las patatas
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Catherine P. 28 Jan 2016
II made the soup and it was delicious I put left over ham in it Had it for supper and it was a meal
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carol j. 27 Jan 2016
vegan bacon for the bacon. Yes I would make it again. and will take it to church on Sabbath for fellowship meal.
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Janie S. 26 Jan 2016
I used regular milk, chicken broth and added fresh mushrooms, cubed ham, shredded carrots. It was outstanding. Even after a couple of days, I used it over baked pork chops and those were the best chops I have ever eaten.
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Artie S. 26 Jan 2016
great recipe. will use sour cream. Why plain almond milk , which is rather bland? wife likes it with no special changes. hundred characters is a waste.