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
Garlic Mash Tator LeftOver Broccoli Chesse Soup
Submitted by: FROGCHILE78Introduction
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.
.
Number of Servings: 14
Recipe submitted by SparkPeople user FROGCHILE78.
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.
.
Number of Servings: 14
Recipe submitted by SparkPeople user FROGCHILE78.
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