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Baked Potato Soup



  • 1/4 cup chopped onion
  • 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
  • 2 full cups (12 ounces) diced, unpeeled baked russet potatoes
  • 1/4 cup Hormel Bacon Bits
  • 3/4 cup (3 ounces) shredded Kraft reduced-fat Cheddar cheese
  • 1/4 cup chopped onion


  1. In a large saucepan sprayed with butter-flavored cooking spray, sauté onion for 5 minutes or until tender.
  2. Add mushroom soup, evaporated skim milk, potatoes, and bacon bits. Mix well to combine.
  3. Lower heat and simmer for 10 minutes, stirring occasionally.
  4. Stir in Cheddar cheese and green onion.
  5. Continue simmering for 5 minutes or until cheese melts, stirring often.

Recipe serves 4 (1 cup) each.

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