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"I like this soup so much, but imagine the calorie count is shocking, " writes Judith Webb from Blue Springs, Missouri. "Any ideas for lightening it up?" Our Test Kitchen showed her how to alter her recipe for a rich and creamy soup with all the bacony goodness of the original...but only a third of the calories and less than one-fourth the saturated fat!
This recipe is:
Healthy
Nutritional Facts 3/4 cup equals 206 calories, 9 g fat (4 g saturated fat), 26 mg cholesterol, 520 mg sodium, 24 g carbohydrate, 2 g fiber, 8 g protein.
Originally published as Makeover Hash Brown Soup in Healthy Cooking August/September 2008, p7
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Reviewed on Feb. 23, 2013 by ShawnyD
Family loved it! Was a little thick so I added 1 cup of chicken stock and only cooked for 2 hours on the stove. Will make this again.
Reviewed on Mar. 06, 2012 by bocana38
Since when is 3/4 of a cup a serving?? The calorie count is deceiving.
Reviewed on Oct. 27, 2011 by MrsKase
Oh and I also added 4 leftover turkey dogs to the soup!
I had frozen O'Brien potatoes I bought on a whim only b/c they were on sale, I had some leftover regular bacon in the fridge from the previous day, and went searching for a recipe for things I had on hand b/c it was time to go to the store and cupboards were getting bare. I did have a can of the cream of chicken soup and some leftover green onions (scallions) from some chili I made earlier in the week, so the site brought me to this recipe on ingredients searching. Great recipe, everyone loved it, I did add about 1 1/2 more of milk and used whole milk as well as I said real bacon though and we used Romano cheese on top along with some cheddar and this adds salty flavor naturally. We also used some scallions on top of the finished soup in our bowls.
Reviewed on Jan. 20, 2010 by lightbug
Have not tried this recipe yet, but I am looking forward to. I have a question in response to BJrickerl's comment. "How long did you cook this soup in the crock pot for your neighbor?"
Reviewed on Jan. 17, 2010 by acrosby
very bland. had to add alot to any flavor. I doubled the cream of chicken soup and milk, added of salt, pepper, cream cheese, and mozzrella cheese. then it was flavorful
Reviewed on Jul. 30, 2009 by BJrickerl
I've used this recipe many times and love it more each time. It's a favorite at our house. I've even halved it in a 2qt slow cooker for an elderly neighbor. Thanks, Mary J.
Reviewed on Jul. 28, 2009 by sandra smith
I'm going to try it using fat free condenced milk and reduced fat cheddar cheese....will cut fat and calories. Sandi S
Reviewed on Jul. 27, 2009 by grammaberr
CAN I FREEZE THIS SOUP?
Reviewed on Jul. 27, 2009 by joycel53
what are the fat calories compared to the calories
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