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Baked Potato Soup


  • 2 medium baking potatoes
  • 1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
  • 1 cup milk
  • 3 slices Bacon, cooked, crumbled and divided
  • 3/4 cup Shredded Cheddar Cheese, divided
  • 2 Tbsp. sliced green onions, divided
  • 1/4 cup Sour Cream


  1. Pierce potatoes; microwave on HIGH 5 min., turning over after 2-1/2 min.
  2. Combine broth, milk and potatoes in large microwaveable bowl.
  3. Microwave on High 6 minutes, stirring after 3 minutes.
  4. Slightly crush potatoes with a potato masher.
  5. Reserve 2 Tbsp. each of the bacon and cheese and 1 Tbsp. of the onions for topping; set aside.
  6. Add remaining bacon, cheese and onions to soup.
  7. Serve topped with reserved bacon, cheese, onions and sour cream.




Southwest Bean Soup


  • 1 1/2 cups dried black-eyed peas soaked overnight
  • 1 green bell pepper, diced
  • 1 onion, chopped
  • garlic clove, chopped
  • 1 (10 ounce) can sweet corn
  • 8 cups water
  • 1 (28 ounce) can diced tomatoes
  • 1/4 cup chili powder
  • 2 teaspoons ground cumin
  • 2 cups cooked rice
  • 1/2 cup shredded Cheddar Cheese


  1. Drain and rinse black-eyed peas thoroughly.
  2. Place peas, green pepper, onion, garlic, corn, and tomatoes, in slow cooker.
  3. Season with chili powder, and cumin; stir until well blended.
  4. Cover and cook on high for 2 hours.
  5. Stir in rice, and cheese.
  6. Cook for 30 minutes.

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