Creamy Baked Potato Soup Recipe

Summary

Cooking Time3 Hr 0 MinDifficulty LevelMedium
Health IndexHealthyCuisine
DishVegetarian
Main IngredientInterest Group

Ingredients

 Cream of mushroom soup10 3⁄4 Ounce (1 Can)
 Evaporated skim milk12 Fluid Ounce (1 Carnation Can)
 Pimiento2 Ounce, undrained
 Diced cooked potatoes3 Cup (48 tbs), unpeeled
 Hormel bacon bits6 Tablespoon
 Chopped green onion3⁄4 Cup (12 tbs)
 Dried parsley flakes1 Teaspoon
 Black pepper1⁄8 Teaspoon
 Shredded reduced fat cheddar cheese6 Tablespoon (Kraft)

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 mg

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

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.
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