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| Loaded Baked Potato Soup with sour cream & chives |
8 med. potatoes, diced with skin
4 cups water
1 cube chicken bouillon
5 Tbsp dried onion (or 1 lg onion, finely chopped)
8 oz - 2% medium cheddar cheese, cubed
4 oz - 2% colby jack cheese, cubed
8 oz fat free cream cheese, cubed (ish)
2 Tbsp Worcestershire Sauce
1-1/2 cups nonfat milk
1 Tbsp garlic, minced
20 oz. extra lean ham, diced, (5% fat)
Night before - Dice, blanch, and drain potatoes. Dissolve bouillon in water per package instructions and add dried onions to broth. Cube, dice, and mince cheeses, ham, and garlic.
Morning before work - Throw everything into the crockpot and stir. Set to low for 10-12 hours.
Come home, stir, and serve with a dollop of sour cream and garnish with chives.
Serves 16
Per serving 1 cup
Calories - 224.9
Carbohydrates - 23.8g
Sugars - 3.3g
Fiber - 2.3g
Fat - 6.5g
Saturated Fat - 3.3g
Cholesterol - 33.4mg
Protein - 17.0g
Sodium - 882.7mg
This sounds SO good. If I had chicken broth instead of the cube, how much would you suggest I use?
ReplyDeleteIf no bouillon? I'd go with 2 cups chicken broth and 2 cups water.
ReplyDelete