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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 131.8
  • Total Fat: 1.7 g
  • Cholesterol: 6.1 mg
  • Sodium: 491.0 mg
  • Total Carbs: 19.9 g
  • Dietary Fiber: 1.6 g
  • Protein: 6.4 g

View full nutritional breakdown of Tweeked baked tater soup calories by ingredient
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Tweeked baked tater soup

Submitted by: WENDI_WA1

Introduction

I found an easy recipe that I tweeked to make it healthier, lower in calories and fat. I have made potato soup before and its good, nutritious and can be left chunky or pureed. I found an easy recipe that I tweeked to make it healthier, lower in calories and fat. I have made potato soup before and its good, nutritious and can be left chunky or pureed.
Number of Servings: 8

Ingredients

    3 baked potatoes
    2 teaspoon land-o lakes lite butter with canola oil
    1 medium yellow onion, chopped
    3 cup vegetable broth or chicken
    3 cup(s) skim milk
    1 cup fat free half-and-half
    fat free sour cream ( or lite sour cream or yogurt)
    Shredded colby cheese lite
    3 green onions (whites and greens), finely chopped

Directions

Peel the potatoes, reserving the skins, and dice. Melt the lite butter in a skillet and sauté the onions until tender. In the container of a blender, combine 1 cup of the stock and the potato skins. Process on high until smooth. In a soup kettle or Dutch oven, combine the milk, potatoes, the sautéed onions, the mixture from the blender, and half-and-half. Bring to a boil, and immediately remove from heat. Place a dollop of sour cream in each bowl, sprinkle with a little cheese, and spoon the soup over the top. Garnish with green onion, and serve immediately.
makes 8 1/2 cup servings or 4 1C servings.

Number of Servings: 8

Recipe submitted by SparkPeople user BRE_WA1.






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