Backed Potato corn soup
Nutritional Info
- Servings Per Recipe: 2
- 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
View full nutritional breakdown of Backed Potato corn soup calories by ingredient
Introduction
light and filling meal light and filling mealNumber of Servings: 2
Ingredients
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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 oz
Bridel: slice cheese, 20 gram
Directions
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.