My potato soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Baked Potato (baked potatoes), 8 potatos (2-1/3" x 4-3/4") Louis Rich Turkey Bacon (1 slice), 2 serving Velveeta Cheese Spread, 3 oz Cream of Chicken Soup, 1 can (10.75 oz) Cream of Mushroom Soup, 1 can (10.75 oz) Milk, 2%, 2 cup*Flour, white, 0.10 cup Water, tap, 1 cup (8 fl oz) Salt, 1 tbsp Onions, raw, 0.5 cup, chopped Garlic, 1.5 tspBlue Bonnet Light Margarine, 1 tbsp (to cook the onions and garlic in)
Boil potatoes till tender yet still firm. Sautee onion for a few minutes in margarine. Then add minced garlic, sautee a few more minutes. Cook bacon in microwave, drain grease. Drain most of water off of potatoes, leaving just barely enough to cover potatoes. Add onions, garlic, soups, milk, salt, pepper, velveeta. If you want to thicken the soup up, add some flour to a little milk, stir well, then add to your soup. I do this. Cook on low for about 10 minutes. I'm careful to not overcook b/c it seems to make the potatoes gritty.
Number of Servings: 8
Recipe submitted by SparkPeople user IMREADY4WHAT.
Number of Servings: 8
Recipe submitted by SparkPeople user IMREADY4WHAT.
Nutritional Info Amount Per Serving
- Calories: 299.0
- Total Fat: 9.4 g
- Cholesterol: 20.1 mg
- Sodium: 1,613.9 mg
- Total Carbs: 45.0 g
- Dietary Fiber: 2.6 g
- Protein: 9.1 g
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