Creamy Baked Potato Soup

The restaurant version of this pub favorite is way to high in fat and calories for most of us to enjoy very often, but I've worked some healthy magic on it's basic ingredients, and now it's yours to relish anytime at all!
Serves 6 (1 full cup)


1 (10 3/4-ounce) can Healthy Request Cream of Mushroom Soup
1 1/2 cups (one 12-fluid-ounce can) Carnation Evaporated Skim Milk
1/4 cup (one 2-ounce jar) chopped pimiento, undrained
3 cups diced cooked unpeeled potatoes
6 tablespoons Hormel Bacon Bits
3/4 cup finely chopped green onion
1 teaspoon dried parsley flakes
1/8 teaspoon black pepper
6 tablespoons shredded Kraft reduced-fat Cheddar cheese


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.


Each serving equals:
HE: 2/3 Bread, 1/2 Skim Milk, 1/3 Protein,
1/4 Vegetable, 1/2 Slider, 13 Optional Calories
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228 Calories, 4gm Fat, 11gm Protein, 37gm Carbohydrate,
595 Sodium, 258 Calcium, 3gm Fiber
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DIABETIC: 1 1/2 Starch, 1 Meat, 1/2 Skim Milk

"A Potful of Recipes page 95 or A Deluxe Potful of Recipes, page 115"

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