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Another Yummy Low Fat Potato Soup


This is from friend and colleague, Joanna Lund, of Healthy Exchanges. Joanna passed away in 2006 I believe. Her recipes are still so popular today. Joanna was a sweet, ultra talented, woman. This is another recipe for Barbara, who was looking for my recipe for low fat potato soup (which I couldn’t find, either!). I have used Yukon Gold potatoes in this recipe. Russets have a bit more starch, so you’ll get a thicker soup.

Number of Servings: 4


      1/4 cup chopped onion
      1/4 sliced green onion
      1 (10 3/4 ounce) can of Low Fat Cream of Mushroom soup
      1 1/2 cup (one 12 fluid ounce can) Carnation Evaporated Fat Free milk
      2 cups diced, unpeeled BAKED russet potatoes
      1/4 cup Hormel Bacon bits ( REAL bacon bits)
    3/4 cup shredded Low fat Cheddar Cheese



Makes 4 one cup servingsIn a large saucepan sprayed with butter flavored cooking spray, sautee onion for 5 minutes or until tender.
Add mushroom soup, evaporated milk, potatoes, and bacon bits
Lower heat and simmer 10 minutes, stirring occasionally.
Stir in cheddar cheese and green onion.
Continue simmering for 5 minutes or until cheese melts, stirring often.

Number of Servings: 4

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