Stuffed Potato Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
4 c. potatoes, peeled and diced4 cups water1 can 98% fat free cream of celery soup1 can cream of onion soup1 can fat free evaporated milk10 oz. package frozen chopped broccoli1 lb. 2% Velveeta cheese
Cook potatoes in a stock pot with 4 cups water for 10-15 minutes. While potatoes are cooking cube Velveeta cheese. Add both soups to potatoes. Stir well to mix. Add Velveeta, evaporated milk, and broccoli. Stir well to mix. Cook over low heat until Velveeta is melted. Stir often to keep cheese from sticking.
Makes about 12 cups
Makes about 12 cups
Nutritional Info Amount Per Serving
- Calories: 186.8
- Total Fat: 5.9 g
- Cholesterol: 15.4 mg
- Sodium: 915.5 mg
- Total Carbs: 23.2 g
- Dietary Fiber: 1.9 g
- Protein: 10.4 g
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