Cream of Mushroom Soup Potatoes

• servings: 4 servings
• active time: 10 minutes
• total time: 1 hour 40 minutes

Ingredients

1 ½ lbs Little Potato Company Blushing Belle varietal, halved

2 (284 mL each) cans condensed cream of mushroom soup

Salt and pepper

1/2 cup milk

1 tbsp. butter

8 oz mushrooms, sliced

1 tbsp. butter

Salt and pepper

Chives for garnish

Directions

Preheat oven to 350F.

Place potato halves into a 13x9 inch baking dish. Season with salt and pepper.

Pour soup cans over top of potatoes and spread the best you can. Pour milk over-top. Finish off with butter.

Cover and cook for 1 hour. Remove cover and cook for another 20-30 minutes, or until potatoes are tender.

While potatoes are roasting, add butter to a large frying pan over medium-high heat. Once hot and bubbling, stir in mushrooms. Cook, stirring frequently, until browned, about 10 minutes.

Top dish with browned mushrooms and chives.

Nutrition

• Serving Size: 1
• Calories: 460
• Total Fat: 19 g
• Saturated Fat: 8 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Cholesterol: 33 mg
• Sodium: 1558 mg
• Total Carbohydrate: 61 g
• Dietary Fiber: 6 g
• Total Sugars: 14 g
• Protein: 15 g