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Slow Cooker Potato Soup - Dump and Go Dinner

<p>There is nothing more comforting than a warm potato soup on a brisk fall or bitter winter evening. Or for to warm up mid-day for lunch for that matter. Here is a recipe you can prepare ahead or having waiting in the freezer to cook.</p>
10 Servings Recipe By

Ingredients

  • 5 cups dice Yukon Gold Potato
  • 1 1/4 cups dice Onion
  • 10 teaspoons mince Garlic, Cloves
  • 1 tablespoon Season Salt
  • 8 cups Chicken Broth/Stock

Serving Day Ingredients

  • 16 ounces soften Cream Cheese
  • 1/4 cups Cheddar Cheese, Shredded
  • 1/4 cups cook and dice Bacon

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 1 cup
  • 304 Calories
  • 20g Total Fat
  • 11g Sat Fat
  • 1g Trans Fat
  • 57mg Cholesterol
  • 1334mg Sodium
  • 25g Total Carb
  • 3g Fiber
  • 4g Total Sugars (Includes 0g Added Sugars)
  • 8g Protein
  • 12 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Add potatoes, onion, garlic, seasoning, and chicken stock to slow cooker, cook on high for 6 hours.
  2. Stir in the cream cheese and allow to melt. Stir every 10-15 minutes until soup is well blended. It takes an additional 30 minutes to 1 hour.
  3. Allow to cool.
  4. Garnish with cheese and bacon.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Divide potatoes among indicated number of gallon freezer bags.
  2. Cover with onion, garlic, seasoning, and chicken stock. Make sure that potatoes are fully submerged in liquid.
  3. Label and freeze bags.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Add contents of freezer bag to slow cooker. Cook on high for 6 hours.
  3. Stir in the cream cheese and allow to melt. Stir every 10-15 minutes until soup is well blended. It takes an additional 30 minutes to 1 hour.
  4. Allow to cool.
  5. Garnish with cheese and bacon.

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