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Baked Potato Soup Recipe

Diabetic Friendly Recipe

This baked potato soup comes out incredibly rich and creamy while keeping fat in check.

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

soup bowl

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.

Nutrition Information

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

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