Potato Soup

5 Medium Idaho Potatoes, cut up
1/2 C. Onion, chopped
1/4 C. Carrot, shredded
1 can Cream of Mushroom Soup, 10.75 oz, 98% fat free
1/4 C. Bacon Bits, cooked
1 C. Nonfat Evaporated Milk
1 C. Mushrooms, sliced
salt and pepper to taste
1 - 2 T garlic powder
Rosemary, to taste
2 T each of Basil and Parsley

Cut up potatoes, put in large dutch oven. Cover with water, add chopped onions. Add salt and pepper, garlic powder, basil, and rosemary, if desired. Bring to a boil over high heat. Reduce heat and let boil for 10 min. Drain off liquid from potatoes. Mix potato liquid with canned milk and Cream of Mushroom Soup. Stir until smooth. Add to potatoes; add mushrooms, carrots, and bacon bits. Stir well. Bring back to boil, reduce heat to simmer. Cover and simmer for 25-30 min.

Serving Size: 1 Cup

Number of Servings: 4

Recipe submitted by SparkPeople user GZELLEFRO.