MEXICAN SOUP CROCK POT RECIPES

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LEAN & GREEN CROCK POT CHICKEN TACO SOUP - OPTAVI…



LEAN & GREEN CROCK POT CHICKEN TACO SOUP - Optavi… image

OPTAVIA Counts: 1 Lean 3 Green 2.25 Condiment 13-14 oz. chicken breast is recommended - when cooked, it should yield approximately 9 oz. prepared. * If you don't want to use any cheese, prepare 18 oz. raw chicken breast, which should provide about 12 oz. of cooked. To decorate the soup, you may add Kraft

Provided by Optavia Lean and Green Recipes

NIKKI'S CREAMY CROCK POT POTATO SOUP RECIPE | ALLRECIPES



Nikki's Creamy Crock Pot Potato Soup Recipe | Allrecipes image

This recipe is well worth the list of ingredients. Most are items you already have around the kitchen.

Provided by Nikki

Categories     Cream of Potato Soup

Total Time 3 hours 40 minutes

Prep Time 30 minutes

Cook Time 3 hours 10 minutes

Yield 6 servings

Number Of Ingredients 17

3 slices bacon, cooked and crumbled
4 red potatoes, peeled and cut into 1/2 inch chunks
¼ cup butter
½ onion, chopped
3 cloves garlic, coarsely chopped
½ cup milk
¼ cup all-purpose flour
3 cups milk
1 cup sour cream
¼ cup shredded Cheddar cheese
¼ cup grated Parmesan cheese
2 tablespoons seasoned salt
1 tablespoon chopped fresh parsley
1 tablespoon crushed red pepper flakes
½ teaspoon celery salt
½ teaspoon dried basil
1 tablespoon chives for garnish

Steps:

  • Preheat a large slow cooker by turning it to the High setting and covering with the lid.
  • Place the cut-up potatoes in a microwave safe bowl, and microwave on High for about 8 minutes, until the potatoes are cooked and steaming hot.
  • While the potatoes are cooking, place the butter in the preheated slow cooker, and cook and stir the onions and garlic for about 5 minutes, until the onions turn golden. Stir in 1/2 cup of milk, and whisk in the flour until smooth. Gradually whisk in the remaining 3 cups of milk, and let the mixture come to a simmer in the slow cooker. Simmer for about 10 minutes, until the soup begins to thicken.
  • Stir in the hot cooked potatoes, crumbled bacon, sour cream, Cheddar cheese, Parmesan cheese, seasoned salt, parsley, red pepper flakes, celery salt, and dried basil. Stir to mix the soup well, reduce the slow cooker setting to Low, cover, and cook for 3 hours, stirring occasionally. Sprinkle with chives and serve.

Nutrition Facts : Calories 428.8 calories, CarbohydrateContent 42.5 g, CholesterolContent 61.4 mg, FatContent 23.5 g, FiberContent 3.4 g, ProteinContent 13.7 g, SaturatedFatContent 13.9 g, SodiumContent 1365.6 mg, SugarContent 9.1 g

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