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Makeover Potato Cheese Soup

This makeover recipe has about 40% fewer calories, two-thirds less fat, less than half the saturated fat, about half the cholesterol and a third less sodium of the original. Yet its comforting taste and creamy consistency will surely please the soup lovers in your family!—Bethany Thayer, Troutville, Virginia

12 ServingsPrep: 10 min. Cook: 20 min. + standing

Ingredients

4 cups water
2-1/2 cups reduced-sodium chicken broth or vegetable broth
5 cups diced peeled potatoes
2 large carrots, finely chopped
1 large onion, finely chopped
2 tablespoons sodium-free chicken bouillon granules or 3 vegetable bouillon cubes
2 celery ribs, finely chopped
1 large sweet red pepper, finely chopped
4 ounces reduced-fat process cheese (Velveeta), cubed
1/3 cup reduced-fat mayonnaise
2 cups (8 ounces) shredded reduced-fat cheddar cheese
1/2 cup reduced-fat Swiss cheese
1/4 cup mashed potato flakes
1/4 teaspoon pepper

Directions

In a Dutch oven, combine first six ingredients. Bring to a boil.
Reduce heat; simmer, uncovered, for 10-15 minutes or until
vegetables are tender. Stir in celery and red pepper; simmer for 10
minutes or until tender. Reduce heat to low. stir in process cheese
and mayonnaise until blended. add cheddar and Swiss cheeses; stir
until melted. Stir in the potato flakes and pepper. Remove from the
heat; let stand for 15 minutes. Yield: 12 servings.

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Makeover Potato Cheese Soup (continued)

Editor's Note: This recipe was prepared with Knorr vegetable bouillon. A half-cube makes 1 cup prepared bouillon.

Nutrition Facts: 1 cup equals 195 calories, 9 g fat (4 g saturated fat), 23 mg cholesterol, 520 mg sodium, 21 g carbohydrate, 2 g fiber, 10 g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1 vegetable, 1 fat.