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    You are in: Home / Recipes / Crock Pot Potato Soup With Chilies and Cheese Recipe
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    Crock Pot Potato Soup With Chilies and Cheese

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on October 21, 2010

      WOW! This soup is fantastic. I took the lazy way out and just chopped up some russets with the skins on. I used a 12 oz. bottle of Rosarita salsa verde instead of the green chiles, and threw in about a teaspoon of cumin, as well. I probably got a little heavy-handed with the onion powder, too. Cooked it on low for 8 hours, and then my husband and I devoured it! Thanks for a recipe that will go into the regular winter soup rotation!!

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    • on November 21, 2010

      I made this exactly as written and it was really simple to put together. It was a little bland for our taste. Also, the cream cheese never totally melted. There were globs of cream cheese on the top.

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    • on January 19, 2009

      What a yummy soup. it was the perfect supper on a -30 degree January night in Iowa! I didn't have green chilies, and didn't notice until I had started throwing everything into the crock pot. I used a 7oz. can of salsa verde instead. It worked great. The soup was nice and spicy but not too hot. I served some grilled cheese on the side. Thanks so much for posting! Made for Belly Warmers: Soups & Stews Photo event in the Photo Forum.

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    Nutritional Facts for Crock Pot Potato Soup With Chilies and Cheese

    Serving Size: 1 (405 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 253.2
     
    Calories from Fat 70
    27%
    Total Fat 7.8 g
    12%
    Saturated Fat 4.5 g
    22%
    Cholesterol 21.5 mg
    7%
    Sodium 650.8 mg
    27%
    Total Carbohydrate 36.3 g
    12%
    Dietary Fiber 4.4 g
    17%
    Sugars 3.3 g
    13%
    Protein 10.4 g
    20%

    The following items or measurements are not included:

    reduced-fat cream of chicken soup

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