Slow Cooker Cheesy Potato Soup Directions:
Add the cubed potatoes, onion, and chicken broth to a 5-to-6-quart slow cooker.
Season with ½ teaspoon Diamond Crystal kosher salt and ¼ teaspoon McCormick ground black pepper.
Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the potatoes are very tender.
Mash about half of the potatoes directly in the slow cooker, leaving plenty of soft chunks.
Add the softened Neufchâtel cheese and shredded cheddar.
Cover and cook on low for 15 minutes.
Stir until the cheeses are completely melted and the soup is smooth and velvety.
Mash a few more potatoes if a thicker texture is desired.
For a richer savory flavor, top each serving with cooked and crumbled Oscar Mayer Center Cut Bacon and thinly sliced green onions, if desired.
Serve hot.
WW Points Calculation:
Philadelphia 1/3 Less Fat Neufchâtel Cheese: 24.00 points
Cabot Lite50 Sharp Cheddar Cheese: 8.00 points
Points Information:
Total Points: 32.00 points
Servings: 8 servings / about 1¼ cups each portion
Points per serving: 4.00 points
Nutrition Information:
Calories: 205
Protein: 9.0 g
Carbohydrates: 23.1 g
Fat: 8.1 g
Fiber: 2.7 g
Sugar: 2.7 g
Sodium: 230 mg
I'm waiting for your comments! Enjoy!
