Creamy Baked Potato Soup

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* Exported from MasterCook *

 

Creamy Baked Potato Soup

 

Recipe By :A Potful of Recipes, Joanna Lund

Serving Size : 6 Preparation Time :0:00

Categories : A Potful of Recipes Soups & Stews

 

 

Amount Measure Ingredient -- Preparation Method

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1 10.75 oz can Healthy Request Cream of Mushroom Soup

1 12 oz can evaporated skim milk

1 2 oz jar chopped pimientos -- undrained

3 cups diced cooked unpeeled potatoes

6 tablespoons imitation bacon bits

3/4 cup finely chopped green onion

1 teaspoon dried parsley flakes

1/8 teaspoon black pepper

6 tablespoons shredded reduced-fat Cheddar cheese

 

Spray a slow cooker container with butter-flavored cooking spray. In prepared

container, combine mushroom soup, evaporated skim milk, and undrained pimientos.

Add potatoes, imitation 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 of

Cheddar cheese.

 

S(ISBN):

" 0-399-52650-1 "

Copyright:

" 2001 "

 

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Per Serving (excluding unknown items): 44 Calories; trace Fat (2.3% calories

from fat); 4g Protein; 6g Carbohydrate; trace Dietary Fiber; 2mg Cholesterol;

65mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Non-Fat Milk; 0 Fat.

 

 

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