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Makeover Potato Cheese Soup

 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


  • 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


  • 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.
Nutritional 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.