Baked Potatoe SoupSubmitted by: CHUBBYRN73
IntroductionThis is a soup I found off a Healthy website. Healthy Exchanges was the creation of the now deceased Joanna Lund.This is a hearty soup and is great on a cold fall evening. This is a soup I found off a Healthy website. Healthy Exchanges was the creation of the now deceased Joanna Lund.This is a hearty soup and is great on a cold fall evening.
1/4 cup chopped onion
1/4 sliced green onion
1 (10 3/4 ounce) can of Low Fat Cream of Mushroom soup
1 1/2 cup (one 12 fluid ounce can) Carnation Evaporated Fat Free milk
2 cups diced, unpeeled BAKED russet potatoes
1/4 cup Hormel Bacon bits ( REAL bacon bits)
3/4 cup shredded Low fat Cheddar Cheese
In a large saucepan sprayed with butter flavored cooking spray, sautee onion for 5 minutes or until tender.
Add mushroom soup, evaporated milk, potatoes, and bacon bits
Lower heat and simmer 10 minutes, stirring occasionally.
Stir in cheddar cheese and green onion.
Continue simmering for 5 minutes or until cheese melts, stirring often.
Number of Servings: 4
Recipe submitted by SparkPeople user CHUBBYRN73.
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Why is it called baked? I see no baking in this. - 9/8/08
Reply from CHUBBYRN73 (9/9/08)
This soup is made with BAKED russet potatoes. The next time you make baked potatoes make some extra and try the soup!