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Nutritional Info
  • Servings Per Recipe: 14
  • Amount Per Serving
  • Calories: 115.6
  • Total Fat: 2.9 g
  • Cholesterol: 7.6 mg
  • Sodium: 308.7 mg
  • Total Carbs: 17.8 g
  • Dietary Fiber: 2.5 g
  • Protein: 5.0 g

View full nutritional breakdown of Garlic Mash Tator LeftOver Broccoli Chesse Soup calories by ingredient
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Garlic Mash Tator LeftOver Broccoli Chesse Soup

Submitted by: FROGCHILE78

Introduction

I made Low-Fat Slow Cooker Garlic Mashed Potatoes Last night the full Recipe. I had about half of it left this morning So This is that half plus my extras to make soup.


FYI: The Nutritional Info Is Calculated as Half the ingredients For the Original Mash Potato Recipe.
I made Low-Fat Slow Cooker Garlic Mashed Potatoes Last night the full Recipe. I had about half of it left this morning So This is that half plus my extras to make soup.


FYI: The Nutritional Info Is Calculated as Half the ingredients For the Original Mash Potato Recipe.

Number of Servings: 14

Ingredients

    2.5Lbs Red Potatoes
    1.5 tsp Low-Fat Chicken Bouillon
    1/2 tsp Salt
    6 Cloves of Garlic Minced
    4oz Fat-Free Cream Chesse
    4oz Fat Free Sour Cream
    1 Small Onion (chopped)
    1 cup Carrots(Chopped)
    10-12 oz Broccoli (Cut into small pieces)
    1 cup Mild Cheddar Chesse


Directions

If you have not already Made the Mashed Potatoes the night before:

Scrub Potatoes and cut into Chunks. Rinse well and Transfer into a Stock pot. Cover with cold water add Salt, Garlic, and Bouillon. Bring to a Boil and cook Approximately 10 minutes, or until potatoes are Fork Tender.

Drain Reserving liquid.

Add Cream Cheese,Sour Cream and a few cups of the reserved Liquid to get the potatoes Mashed.

Start Here if You already had Mashed potatoes Made:

Transfer to Slow Cooker and all other ingredients expect Cheese. Use the rest of the Reserved Liquid to achieve Desired Constancy.

Cook on Low for 4-8 hours depending on your slow cooker.

Add Cheese just 30 minute before serving to get it to melt.

Serving Size is about 1 Cup.



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Number of Servings: 14

Recipe submitted by SparkPeople user FROGCHILE78.






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