Ingredients:
| 4 | baked potatoes or 1 1/2 pounds potatoes, cooked |
| 1 tablespoon | tub margarine |
| 1 | medium onion (coarsely chopped) (about 1 cup) |
| 1/2 cup | green pepper, chopped (optional) |
| 2 cups | homemade chicken broth, or 1 can (14.5 ounces) low sodium chicken broth |
| 1 cup | nonfat milk |
| 1 cup | frozen peas, thawed |
| 1/2 teaspoon | ground black pepper |
| 4 slices (3 ounces) | American cheese |
| Optional garnishes: Sliced green onion, bacon bits, shredded cheese |
Instructions:
- Remove skins and mash potatoes into small pieces to make about 3 cups. Set aside.
- Melt margarine in a large saucepan over medium heat. Stir in onion and green pepper, if desired. Cook until the vegetables begin to soften (about 5 minutes).
- Stir in the broth and heat to a boil. Stir in milk, potatoes, peas, and pepper. Heat through, stirring occasionally.
- Add the cheese slices. Cook and stir about 2 minutes until cheese melts. Add more milk if soup is thicker than you prefer.
- Add garnishes, if desired, and serve immediately.
Nutrition Facts
6 Servings Per RecipeServing Size: 1 cup
Amount Per Serving
Calories 230
- % Daily Value*
- Total Fat 6g
- 9%
- Saturated Fat 2.5g
- 12%
- Trans Fat 0g
- Cholesterol 10mg
- 3%
- Sodium 270mg
- 11%
- Total Carbohydrates 35g
- 12%
- Dietary Fiber 5g
- 20%
- Total Sugars 6g
- Added Sugars
- NA*
- Protein 10g
- Vitamin D 0mcg
- 0%
- Calcium 16mg
- 2%
- Iron 0mg
- 0%
- Potassium 27mg
- 0%
* The % Daily Value (DV) tells you how much a nutrient In a serving Of food contributes To a daily diet. 2,000 calories a day Is used For general nutrition advice.
NA* - We are currently In the process Of integrating the New FDA Nutrition Standards. Added Sugar information Is Not currently avaliable For the recipe. We will be updating the information shortly.
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