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Ingredients50 m servings 319 cals
Original recipe yields 6 servings
- Put the potatoes and onion in a 4-quart saucepot with enough water to cover them. Heat the potatoes over medium-high heat to a boil. Reduce the heat to low. Cover and cook the potatoes for 20 minutes or until they're fork-tender. Drain the potatoes and onion well in a colander.
- Put the potatoes and onion in a 3-quart bowl and beat with an electric mixer at medium speed until almost smooth.
- Put the soup, milk, cream and butter in a 4-cup microwavable measuring cup. Microwave on HIGH for 2 1/2 minutes or until hot. Slowly pour the hot soup mixture into the potatoes, beating with an electric mixer at medium speed until the potatoes are smooth. Season to taste.
Per Serving: 319 calories; 13.6 g fat; 44.1 g carbohydrates; 6.5 g protein; 38 mg cholesterol; 453 mg sodium. Full nutrition
ReviewsRead all reviews 2
You have got to be kidding me! If I would have put all the add ins into the potatoes and onions I would've had soup. Nice taste with just the soup, but would of had to double the amount of potat...