Creamy potato soup FF
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Nutrition balance score
Great
Glycemic Index
54
Low
Nutrition per serving
Calories1486.3 kcal (74%)
Total Fat29.9 g (43%)
Carbs256.4 g (99%)
Sugars38.7 g (43%)
Protein58.2 g (116%)
Sodium4090.3 mg (205%)
Fiber41.8 g (149%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
3 lbrusset potatoes
peeled and cut into 1-inch chunks
1 cupcelery
diced
2yellow onion
diced
4cloves garlic
minced
1 bagfrozen broccoli florets
½ teaspoonblack pepper
1 x 12 ozevaporated milk
can, not needed until day of cooking
1 cupchicken broth
not needed until day of cooking
32 ozwater
not needed until day of cooking
Instructions
Step 1
To Freeze and Cook Later
Step 2
Add all ingredients except evaporated milk, broth, and water to your freezer bag. To keep potatoes from browning, chop them last and add them to the top of your freezer bag.
Step 3
Remove as much air as possible, seal, and freeze for up to three months.
Step 4
To Cook
Step 5
Pour contents of freezer bag into your crockpot and add chicken broth and water. (Since this recipe contains raw potatoes, I do not recommend thawing it.)
Step 6
Cook on “low” setting for 8 hours or until potatoes are soft.
Step 7
Stir in evaporated milk and continue to cook 5 minutes or until heated through.
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