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Prep Time: 15 Minutes Cook Time: 360 Minutes |
Ready In: 375 Minutes Servings: 8 |
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I like this soup so much, but imagine the calorie count is shocking, writes Judith Webb from Blue Springs, Missouri. Any ideas for lightening it up? Our Test Kitchen showed her how to alter her recipe for a rich and creamy soup with all the bacony goodness of the original...but only a third of the calories and less than one-fourth the saturated fat! Ingredients:
2 green onions, chopped |
2 teaspoons canola oil |
1 package (28 ounces) frozen o'brien potatoes, thawed |
2 cups 2% milk |
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted |
6 turkey bacon strips, diced and cooked |
1/2 cup shredded cheddar cheese |
Directions:
1. In a small skillet, saute onions in oil until tender. In a 5-qt. slow cooker, combine the potatoes, milk, soup and onions.
2. Cover and cook on low for 6-7 hours or until heated through. Top each serving with 2 tablespoons bacon and 1 tablespoon cheese. Yield: 8 servings.
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