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Baked Potato Soup

1/4 cup chopped onion
1 can Healthy Request Cream of Mushroom Soup -- (10 3/4 ounce)
1 1/2 cups Carnation Evaporated Skim Milk -- one 12 oz can
2 cups baked russet potatoes -- (12 ounces) unpeeled & diced
1/4 cup Hormel Bacon Bits -- or imitation bacon-flavored pieces
3/4 cup shredded Kraft reduced-fat Cheddar cheese -- (3 ounces)
1/4 cup chopped onion


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


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