Spicy Potato & Cheese Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 11
Ingredients
Directions
Swanson Fat Free Chicken broth-33% less sodium, 6 cup Betty Crocker Potato Buds, 0.45 serving Ore Ida Shredded Hash Browns, 12.5 cup Half & Half, 32 tbsp Kraft 2% Mild Shredded Cheddar Cheese, 2.5 cup Onions, raw, 1 cup, chopped Garlic, 3 cloves Salt, 1 tsp Basil, .33 tbsp *Flour, white, .5 cup Olive Oil, 2 tbsp Pepper, black, .75 tsp Tabasco Sauce, 1 tsp
Saute onion and garlic in olive oil until translucent. Add basil, salt, pepper and stir. Gradually add flour. Pour in chicken broth (48 oz container) and stir. Bring to boil and let boil for about 5 min or until flour seems mixed well. Turn down heat then add hash browns (30 oz bag) and potato buds (1/2 cup) and stir. Add tobasco sauce, half & half (16 oz) and cheese, stirring continually. Let it simmer for a while until all the cheese is melted. Serves 11 at 1 cup per serving. *This is spicy! You can omit the tobasco if desired and maybe use 2 cloves garlic for less heat.
Number of Servings: 11
Recipe submitted by SparkPeople user NASCHLIM.
Number of Servings: 11
Recipe submitted by SparkPeople user NASCHLIM.
Nutritional Info Amount Per Serving
- Calories: 263.9
- Total Fat: 13.2 g
- Cholesterol: 40.3 mg
- Sodium: 780.5 mg
- Total Carbs: 25.4 g
- Dietary Fiber: 2.4 g
- Protein: 12.4 g
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