Baked Potato Soup
This baked potato soup comes out incredibly rich and creamy while keeping fat in check.
By Fitness and Freebies
Recipe Ingredients
1/4 cup chopped onion
1 can (10-3/4 ounce) reduced fat cream of mushroom soup
1 1/2 cups (one 12-fluid-ounce can) evaporated skim milk
2 cups (12 ounces) diced, unpeeled baked russet potatoes
1/4 cup bacon bits
3/4 cup (3 ounces) shredded reduced fat Cheddar cheese
1/4 cup chopped onion
Recipe Directions
In a large saucepan sprayed with butter-flavored cooking spray, saute onion for 5 minutes or until tender.
Add mushroom soup, evaporated skim milk, potatoes, and bacon bits. Mix well to combine.
Lower heat and simmer for 10 minutes, stirring occasionally.
Stir in Cheddar cheese and green onion.
Continue simmering for 5 minutes or until cheese melts, stirring often.
Nutritional information per serving:
Recipe makes 4 servings
Serving Size: 1-cup
Calories: 263;
Total Fat: 7g;
Sodium: 843mg;
Carbohydrates: 32g;
Fiber: 1g;
Protein: 18g;
Diabetic Exchanges: 1 Meat, 1 Skim Milk, 1 Starch
See also:
Seasoned New Potatoes
Potatoes and Beans
Peppered Potatoes
New Potato and Green Bean Salad
New Potatoes with Olive oil and Garlic
Mashed Potato Puff
Picante Potato Skins
Speedy Chive Potatoes
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