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Ingredientes
- 1 1/2 c. boiling water
- 2 tsp instant chicken bouillon
- 1 can condensed cream of chicken soup - (10 3/4 ounce)
- 1 c. mashed cooked sweet potatoes
- 1/4 c. half-and-half Lowfat sour cream
Direcciones
- In blender container, dissolve bouillon in water. Add in soup, sweet potatoes and half-and half. Blend well. Chill.
- Stir before serving. Garnish with lowfat sour cream, thinned with additional half-and-half, if you like. (It will float on top of soup.)
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 206g | |
| Recipe makes 4 servings | |
| Calories 109 | |
| Calories from Fat 55 | 50% |
| Total Fat 6.17g | 8% |
| Saturated Fat 2.31g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 12mg | 4% |
| Sodium 530mg | 22% |
| Potassium 140mg | 4% |
| Total Carbs 10.94g | 3% |
| Dietary Fiber 0.7g | 2% |
| Sugars 1.44g | 1% |
| Protein 2.69g | 4% |
