Lunch

Backed Potato corn soup is for Lunch.

Backed Potato corn soup takes 10 minutes to prepare.

Backed Potato corn soup takes 10 minutes to cook.

Backed Potato corn soup makes 2 servings.

The ingredients for Backed Potato corn soup are:

Baked Potato (baked potatoes), 0.75 potato (2-1/3" x 4-3/4")
Yellow Peppers (bell peppers), 0.3 pepper, large (3-3/4" long, 3" dia)
Peppers, sweet, red, raw, sliced, 0.25 cup
Onions, raw, 0.5 medium (2-1/2" dia)
Garlic, 1.5 clove
Yellow Sweet Corn, Frozen, 0.5 cup kernels
Maggi Chicken Stock cube, 1 serving
Water, tap, 1 cup (8 fl oz)
Low fat milk - Kdcow, 3.38 oz
Bridel: slice cheese, 20 gram

Here is how you make Backed Potato corn soup:

remove skin of backed potato and cut it into small cubes.add cooking spray to cooking pan and stir in onions and garlic until soften. add peppers and stir another 5 minutes then add potato, chicken stock, water.cook all for 10 - 15 minutes then blend with a food processor then add milk and cook again on slow fire for 5 minutesserve with grated cheese and some chopped red peppers.Serving Size: makes 2 servingsNumber of Servings: 2Recipe submitted by SparkPeople user SAROONA2.

The nutritional information for Backed Potato corn soup is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 171.0

• Total Fat: 2.8 g
• Cholesterol: 0.0 mg
• Sodium: 460.6 mg
• Total Carbs: 31.2 g
• Dietary Fiber: 3.1 g
• Protein: 6.9 g

The dietary needs meet for Backed Potato corn soup is Vegetarian