Makes: 5 Servings
The main ingredient is potato. For a heartier dish, add 2 cups diced cooked chicken or turkey ham.
2 tablespoons light buttery spread
1 small onion (chopped)
2 medium potatoes (baked, peeled and mashed)
3 cups prepared instant nonfat dry milk
1 can low-sodium chicken broth (about 14.5 ounces)
1 cup reduced-fat cheddar cheese (shredded)
salt and pepper (to taste)
1. Melt light buttery spread in a large saucepot over medium heat and add chopped onion, stirring every once in a while until onions are clear.
2. Stir in potatoes, milk and broth; continue to stir until smooth.
3. Bring to a boil over medium heat, stirring every once in a while.
4. Remove from heat and stir in 1/2 cup cheese. Add pepper and salt to taste. Sprinkle remaining cheese on top and serve.
Tip: For a heartier dish, add 2 cups diced cooked chicken or turkey ham.
Source: Recipe adapted from Countrycrock.com.
Total Fat 11 g
Saturated Fat 6 g
Cholesterol 28 mg
Sodium 486 mg
Total Carbohydrate 23 g
Dietary Fiber 1 g
Total Sugars 10 g
Added Sugars included N/A
Protein 120 g
Vitamin D N/A
Calcium 595 mg
Iron 1 mg