Appetizers / Soups / Salads

BAKED POTATO SOUP and SALAD is for Soup.

BAKED POTATO SOUP and SALAD takes 5 minutes to prepare.

BAKED POTATO SOUP and SALAD takes 7 minutes to cook.

BAKED POTATO SOUP and SALAD makes 1 servings.

The ingredients for BAKED POTATO SOUP and SALAD are:

Chop 2 Tbs of onion & 1 Tbs of garlic. Add to 2 qt saucepan with 2 tsp olive oil. Saut? over medium heat until onion is almost clear & garlic is fragrant.

Add 1 tsp basil, 2 tsp parsley, 1/4 of a dried red pepper crumbled (1/2 tsp dried red pepper flakes), 1/2 cube chicken bouillon, & 8 to 12 oz of water. Bring to boil.

Add 4 oz chicken breast cut into 1/2 inch pieces. Add 1 cup precooked baked potato slices cut into bite sized pieces. Add 1 cup mushroom pieces. Chop 1 Italian tomato & add to pot. Stir all. When the pot boils, taste the liquid. If it is good, turn off heat. If not, add some cracked black pepper to brighten the taste.

Add 3 oz baby spinach to the pot, stir gently to wilt. Dispense into serving container, to which 1 oz grated cheddar cheese has been added. ENJOY.

Here is how you make BAKED POTATO SOUP and SALAD:

Use a large 2 quart sauce pan to allow large volume of spinach to cook down. 1 serving = 503 calories, 2 = 252 calories. Serving Size: Makes 1 12 oz serving (bowl) or 2 1-cup servings Number of Servings: 1Recipe submitted by SparkPeople user REVCORNIE.

The nutritional information for BAKED POTATO SOUP and SALAD is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 503.3

• Total Fat: 22.0 g
• Cholesterol: 100.2 mg
• Sodium: 771.7 mg
• Total Carbs: 37.1 g
• Dietary Fiber: 5.7 g
• Protein: 40.1 g

The dietary needs meet for BAKED POTATO SOUP and SALAD is Gluten Free