Crock Pot Weight Watchers Potato Soup Recipes

Steps:

• Add hash browns, chicken broth, chicken soup, onion, and black pepper to your slow-cooker and cook on high for an hour. Stir, then turn your slow-cooker to low for another hour. Add cream cheese, and cook another 1/2 hour or until cheese can be stirred into the mixture. Add milk and cook 10 to 15 minutes longer. Garnish with chopped green onion and bacon bits. Add 1 WW point for garnish. VARIATIONS: Use frozen country potatoes or Potatoes O'Brien in place of the hash browns.

Steps:

• Combine broth and potatoes. Cover and cook about 20 minutes, until potatoes are cooked through.
• As potatoes are cooking, saute onions then add to cooking potatoes.
• When the potatoes are soft, stir in cheese and sour cream, and simmer until the cheese is melted.
• Thicken with the flour and water mix.
• Serve and enjoy.

Steps:

• Add first 5 ingredients to crock pot and cook on high for one hour. Stir and then turn to low, cook for another hour.
• Add cream cheese and cook another 30 minutes or until cheese can be stirred into mixture. Add milk and cook 10-15 minutes longer.
• Optional: Garnish with chopped green onion and bacon bits (add 1 point for garnish).
• Variation: Use frozen Country potatoes or Potatoes O'Brien in place of plain hash browns.

Steps:

• Add diced potatoes, onion, carrot, and ham to a crock pot. Dissolve chicken bullion in 5 cups hot water, then add this to the crock pot also. Cook on low 7 hours, or high 3 hours. Then add milk and sour cream. Stir and cook an additional 15 minutes. Add salt and pepper to taste. Makes twelve 1-cup servings. If you'd like a thicker soup, just before adding milk and sour cream, remove 2-3 cups of the potatoes and slightly mash, then return the mashed mixture to the crock pot. Makes 12 Servings (About 1 Cup Per Serving) Nutritional Info Per Serving: Calories: 151.7; Fat: 5.3 g; Cholesterol: 18.7 mg; Sodium: 534.2 mg; Carbs: 19.5 g; Fiber: 2.5 g; Protein: 6.9 g

Steps:

• In a slow cooker, combine potatoes, carrots, leek, garlic, chicken broth, barley, bay leaf, thyme, pepper, and Canadian bacon. Cover and cook on low for 6 hours or until vegetables and barley are tender.
• Stir in evaporated milk and Half-and half and heat through, uncovered, about 10 minutes.