Creamy Baked Potato Soup
|Cream of mushroom soup||10 3⁄4 Ounce (1 Can)|
|Evaporated skim milk||12 Fluid Ounce (1 Carnation Can)|
|Pimiento||2 Ounce, undrained|
|Diced cooked potatoes||3 Cup (48 tbs), unpeeled|
|Hormel bacon bits||6 Tablespoon|
|Chopped green onion||3⁄4 Cup (12 tbs)|
|Dried parsley flakes||1 Teaspoon|
|Black pepper||1⁄8 Teaspoon|
|Shredded reduced fat cheddar cheese||6 Tablespoon (Kraft)|
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 Cheddar cheese.