Rumbamel's Delicious Loaded Potato and Broccoli Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
-2 lbs of russet potatoes, cleaned and cut into bite sized pieces-1 1/2 C chopped onions-3 C Fat Free Chicken Broth like Aldi's Fit n Active-2 bay leaves-8 T Hormel 50% less fat Bacon Bits (divided)-2 C frozen broccoli-1 1/2 C fresh chopped broccoli-1 can, 12 oz fat free evaporated skim milk-4 oz 1/3 less fat cream cheese, cubed and at room temperature-1/2 C grated parmesan cheese-salt and pepper to taste
--Wash and chop your potatoes. Chop your onions and broccoli. Stir the potatoes, onions, bay, chicken broth, 4 T of the Bacon Bits and all of the broccoli into a large pot and bring to a boil.
--Reduce to a simmer for about 5-10 minutes or until the potatoes are done. Turn the heat off and SLOWLY add the evaporated milk, stirring constantly. Add the cubed creamed cheese and stir until dissolved. Add the parmesan cheese, remaining 4 T of bacon bits and then the salt and pepper to taste. Stir well.
--Makes about 12 servings of 1 C each.
--Enjoy!!
Number of Servings: 12
Recipe submitted by SparkPeople user RUMBAMEL.
--Reduce to a simmer for about 5-10 minutes or until the potatoes are done. Turn the heat off and SLOWLY add the evaporated milk, stirring constantly. Add the cubed creamed cheese and stir until dissolved. Add the parmesan cheese, remaining 4 T of bacon bits and then the salt and pepper to taste. Stir well.
--Makes about 12 servings of 1 C each.
--Enjoy!!
Number of Servings: 12
Recipe submitted by SparkPeople user RUMBAMEL.
Nutritional Info Amount Per Serving
- Calories: 161.8
- Total Fat: 4.2 g
- Cholesterol: 10.3 mg
- Sodium: 587.4 mg
- Total Carbs: 22.8 g
- Dietary Fiber: 2.3 g
- Protein: 9.2 g
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