Creamy Baked Potato Soup

Creamy Baked Potato Soup Ingredients

1 can Healthy Request Cream of Mushroom Soup 10 3/4-ounce	3/4 cup finely chopped green onion
1 1/2 cups Carnation Evaporated Skim Milk one 12-fluid-ounce can	1 teaspoon dried parsley flakes
1/4 cup chopped pimiento one 2-ounce jar undrained	1/8 teaspoon black pepper
3 cups diced cooked unpeeled potatoes	6 tablespoons shredded Kraft reduced-fat Chedder cheese
6 tablespoons Hormel Bacon Bits

Instructions for Creamy Baked Potato Soup

Instructions

1. Spray a slow cooker container with butter-flavored cooking spray. In prepared container, combine mushroom soup, evaporated skim milk, and undrained pimiento. Add potatoes, bacon bits, and green onion. Mix well to combine. Stir in parsley flakes and black pepper. Cover and cook on LOW for 2 to 3 hours. Mix well before serving. When serving, top each bowl with 1 tablespoon Chedder cheese.

Final Comments

Each serving equals:HE: 2/3 Bread, 1/2 Skim Milk, 1/3 Protein,1/4 Vegetable, 1/2 Slider, 13 Optional Calories*************************************************************228 Calories, 4gm Fat, 11gm Protein, 37gm Carbohydrate,595 Sodium, 258 Calcium, 3gm Fiber*************************************************************DIABETIC: 1 1/2 Starch, 1 Meat, 1/2 Skim Milk

"A Potful of Recipes page 95 or A Deluxe Potful of Recipes, page 115"

Yield: "1 cup"



Per Serving (excluding unknown items): trace Calories; trace Fat (8.5% calories from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; trace Sodium. Exchanges: 0 Grain(Starch); 0 Fat.



Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

Main Ingredient: PotatoCuisine: American

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Ingredient Insight - look inside this recipe