FREEBIE FAIRY'S RECIPE OF THE DAY 1/16/12

Cheesy Potato Soup 

Prep Time: 25 Min 
Total Time: 6 Hr 55 Min 
Makes: 6 servings (1 2/3 cups each)



INGREDIENTS
4slices bacon
1 1/2cups chopped onion
5cups diced peeled russet potatoes (about 5 medium)
1medium stalk celery, chopped (1/2 cup)
1carton (32 oz) Progresso® chicken broth (4 cups)
1/2teaspoon salt
1/4teaspoon pepper
1/2cup all-purpose flour
1 1/2cups half-and-half
1bag (8 oz) shredded American and Cheddar cheese blend (2 cups)

DIRECTIONS

1In 12-inch skillet, cook bacon over medium heat, turning occasionally, until browned and crispy. Remove from skillet, reserving fat in skillet. Drain bacon on paper towel, then refrigerate. In same skillet, cook onion in bacon fat over medium heat 4 to 5 minutes, stirring frequently, until tender.2Spray 3 1/2- to 4-quart slow cooker with cooking spray. In cooker, mix onion, potatoes, celery, broth, salt and pepper.3Cover; cook on Low heat setting 6 to 7 hours.4In small bowl, beat flour and half-and-half with wire whisk until well blended; stir into soup. Increase heat setting to High. Cover; cook about 30 minutes longer or until thickened. Stir in cheese until well melted. Crumble bacon; sprinkle over soup.

One cup fat-free half-and-half or milk can be substituted for the half-and-half.

Add 1/2 cup sliced carrot with the vegetables.

Nutritional Information

1 Serving (1 Serving)

• Calories 420
• (Calories from Fat 190),

• Total Fat 21g
• (Saturated Fat 13g,
• Trans Fat 1/2g),
• Cholesterol 65mg;
• Sodium 1490mg;
• Total Carbohydrate 39g
• (Dietary Fiber 3g,
• Sugars 7g),
• Protein 17g;

Percent Daily Value*:

• Vitamin A 10.00%;
• Vitamin C 15.00%;
• Calcium 30.00%;
• Iron 6.00%;

Exchanges:

• 2 Starch;
• 0 Fruit;
• 1/2 Other Carbohydrate;
• 0 Skim Milk;
• 0 Low-Fat Milk;
• 0 Milk;
• 0 Vegetable;
• 0 Very Lean Meat;
• 0 Lean Meat;
• 1 1/2 High-Fat Meat;
• 1 1/2 Fat;

Carbohydrate Choices:

• 2 1/2;

*Percent Daily Values are based on a 2,000 calorie diet.