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Recipes I've Shared:
I like to make this and refridgerate in divided 1-cup portions. I guessed about 6 cups of soup per batch, but that's approximate, and depends on the size of the potatoes you use. I altered the way my parents made it and subbed 2% milk for whole milk, and cut down on the butter a little. I sort of guessed at the recipe, and it turned out pretty good, but if any of you fantastic cooks have suggestions i'd appreciate them!
Easy and delicious! TONS of sodium though, so if lowering salt intake is a huge part of your healthy lifestyle don't make this one. You can cut down on the sodium by using no-salt-added tomatoes, and you could probably lower fat by using turkey pepperoni. I haven't tried it that way yet, though.
Some fat and calories could probably be shaved off by substituting sugarfree or reduced fat cookies and whipped topping.
