1-1/2 pounds russet potatoes, peeled, cut into large chunks
1 can (14 oz each) chicken broth
1 can (14.5 oz each) Hunt's® Diced Tomatoes, drained, reserve juice
2 tablespoons butter or margarine
1 large yellow or white onion, chopped (1 large = about 1 cup)
8 ounces sliced fresh mushrooms
3/4 cup reduced fat (2%) milk
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried thyme leaves
Crumbled cooked bacon, sour cream, sliced green onions, optional
|% Daily Value|
|Total Fat||5 g||7%|
|Saturated Fat||3 g||14%|
|Dietary Fiber||4 g||15%|
|Vitamin C||17 mg||28%|
|Vitamin A||387 iu||8%|
Fill large saucepan half full with water; bring to a boil over medium-high heat. Add potatoes. Reduce heat to low; simmer 25 minutes, or until tender. Drain potatoes; place in blender or food processor container. Add broth and reserved tomato juice; cover. Blend until smooth; set aside.
Melt butter in same saucepan over medium heat. Add yellow onions and mushrooms; cook and stir 5 minutes, or until onions are tender.
Stir in potato mixture. Add tomatoes, milk, salt, pepper and thyme; mix well. Cook over medium heat until heated through, stirring occasionally. Garnish with the bacon, sour cream and green onions, if desired.
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