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Creamy Baked Potato Soup

Ingredients
  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)
Directions

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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Appetizer
Method: 
Slow Cooked
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Potato
Interest: 
Everyday, Healthy
Cook Time: 
180 Minutes

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