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Ingredients
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1 (19 ounce) can creamy potato with roasted garlic soup
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½ cup heavy cream
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1 teaspoon dried thyme
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1 teaspoon freshly ground black pepper
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6 large potatoes, peeled and sliced
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2 ½ cups shredded Cheddar cheese, divided
Directions
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Preheat oven to 350 degrees F (175 degrees C).
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In a blender combine soup, cream, thyme and pepper; process until smooth. Spread a thin layer of the mixture on the bottom of a 9x13 inch casserole dish. Layer potatoes with cheese, ending with potatoes and reserving 1/2 cup cheese. Pour soup mixture over potatoes and sprinkle with remaining cheese.
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Bake in preheated oven for 70 minutes.
Nutrition Facts (per serving)
411 | Calories |
20g | Fat |
46g | Carbs |
14g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 411 | |
% Daily Value * | |
Total Fat 20g | 26% |
Saturated Fat 12g | 58% |
Cholesterol 59mg | 20% |
Sodium 876mg | 38% |
Total Carbohydrate 46g | 17% |
Dietary Fiber 3g | 12% |
Total Sugars 4g | |
Protein 14g | 27% |
Vitamin C 24mg | 27% |
Calcium 283mg | 22% |
Iron 1mg | 8% |
Potassium 754mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.