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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 299.0
  • Total Fat: 9.4 g
  • Cholesterol: 20.1 mg
  • Sodium: 1,613.9 mg
  • Total Carbs: 45.0 g
  • Dietary Fiber: 2.6 g
  • Protein: 9.1 g

View full nutritional breakdown of My potato soup calories by ingredient
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My potato soup

Submitted by: IMREADY4WHAT

Introduction

This can be made healthier by using skim milk and no velveeta. Also you could decrease the sodium by using low sodium soups. This can be made healthier by using skim milk and no velveeta. Also you could decrease the sodium by using low sodium soups.
Number of Servings: 8

Ingredients

    Baked Potato (baked potatoes), 8 potatos (2-1/3" x 4-3/4")
    Louis Rich Turkey Bacon (1 slice),
    2 serving Velveeta Cheese Spread, 3 oz
    Cream of Chicken Soup, 1 can (10.75 oz)
    Cream of Mushroom Soup, 1 can (10.75 oz)
    Milk, 2%, 2 cup
    *Flour, white, 0.10 cup
    Water, tap, 1 cup (8 fl oz)
    Salt, 1 tbsp
    Onions, raw, 0.5 cup, chopped
    Garlic, 1.5 tsp
    Blue Bonnet Light Margarine, 1 tbsp (to cook the onions and garlic in)

Directions

Boil potatoes till tender yet still firm. Sautee onion for a few minutes in margarine. Then add minced garlic, sautee a few more minutes. Cook bacon in microwave, drain grease. Drain most of water off of potatoes, leaving just barely enough to cover potatoes. Add onions, garlic, soups, milk, salt, pepper, velveeta. If you want to thicken the soup up, add some flour to a little milk, stir well, then add to your soup. I do this. Cook on low for about 10 minutes. I'm careful to not overcook b/c it seems to make the potatoes gritty.

Number of Servings: 8

Recipe submitted by SparkPeople user IMREADY4WHAT.






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