Backed Potato corn soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
Baked Potato (baked potatoes), 0.75 potato (2-1/3" x 4-3/4") Yellow Peppers (bell peppers), 0.3 pepper, large (3-3/4" long, 3" dia) Peppers, sweet, red, raw, sliced, 0.25 cup Onions, raw, 0.5 medium (2-1/2" dia) Garlic, 1.5 clove Yellow Sweet Corn, Frozen, 0.5 cup kernels Maggi Chicken Stock cube, 1 serving Water, tap, 1 cup (8 fl oz) Low fat milk - Kdcow, 3.38 ozBridel: slice cheese, 20 gram
remove skin of backed potato and cut it into small cubes.
add cooking spray to cooking pan and stir in onions and garlic until soften.
add peppers and stir another 5 minutes then add potato, chicken stock, water.
cook all for 10 - 15 minutes then blend with a food processor then add milk and cook again on slow fire for 5 minutes
serve with grated cheese and some chopped red peppers.
Serving Size: makes 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user SAROONA2.
add cooking spray to cooking pan and stir in onions and garlic until soften.
add peppers and stir another 5 minutes then add potato, chicken stock, water.
cook all for 10 - 15 minutes then blend with a food processor then add milk and cook again on slow fire for 5 minutes
serve with grated cheese and some chopped red peppers.
Serving Size: makes 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user SAROONA2.
Nutritional Info Amount Per Serving
- Calories: 171.0
- Total Fat: 2.8 g
- Cholesterol: 0.0 mg
- Sodium: 460.6 mg
- Total Carbs: 31.2 g
- Dietary Fiber: 3.1 g
- Protein: 6.9 g
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