Cheesy Potato Soup Recipe

Be the first to write a review

Rate recipe

We like to eat hot bowlfuls of this cheesy soup often throughout the winter. It sure warms you through on a cold and dreary day.—Doris Self, Greensboro, North Carolina

This recipe is:

Quick

Diabetic Friendly

[X]

Rate Cheesy Potato Soup Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Cheesy Potato Soup Recipe

Prep/Total Time: 30 min.

Yield: 5 Servings

15 15 30

Ingredients

1 cup diced peeled potato
1/2 cup shredded carrot
1/4 cup chopped onion
1/4 cup chopped celery
1-3/4 cups reduced-sodium chicken broth
3 tablespoons cornstarch
1-3/4 cups fat-free evaporated milk
1 cup (4 ounces) finely shredded reduced-fat cheddar cheese

Directions

In a large saucepan, combine the first five ingredients. Cover and simmer until potato is tender, about 12 minutes.
Mash mixture with a potato masher. Combine cornstarch and milk until smooth; gradually add to vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cheese until melted. Yield: 5 servings.

Nutritional Facts One 1-cup serving equals 199 calories, 5 g fat (0 saturated fat), 20 mg cholesterol, 153 mg sodium, 24 g carbohydrate, 0 fiber, 16 g protein. Diabetic Exchanges: 1 meat, 1 fat-free milk, 1/2 starch.

Originally published as Cheesy Potato Soup in Country Woman January/February 1999, p36