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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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4.06842
Average: 4.1 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1572 Calories from Fat 505

% Daily Value*

Total Fat 54 g83.8%

Saturated Fat 27.5 g137.6%

Trans Fat 0 g

Cholesterol 189 mg63%

Sodium 6268.9 mg261.2%

Total Carbohydrates 167 g55.6%

Dietary Fiber 23.2 g92.9%

Sugars 60 g

Protein 110 g220.6%

Vitamin A 193.1% Vitamin C 240%

Calcium 223% Iron 226%

*Based on a 2000 Calorie diet

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Creamy Baked Potato Soup Recipe