Makeover Potato Cheese Soup Recipe

3 1 1
Makeover Potato Cheese Soup Recipe
Makeover Potato Cheese Soup Recipe photo by Taste of Home
Publisher Photo

Makeover Potato Cheese Soup Recipe

Read Reviews
3 1 1
MAKES:
12 servings
TOTAL TIME:
Prep: 10 min. Cook: 20 min. + standing
MAKES:
12 servings
TOTAL TIME:
Prep: 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 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.
Editor's Note: This recipe was prepared with Knorr vegetable bouillon. A half-cube makes 1 cup prepared bouillon.
Originally published as Makeover Potato Cheese Soup in Light & Tasty February/March 2004, p17

Nutritional Facts

1 cup: 195 calories, 9g fat (4g saturated fat), 23mg cholesterol, 520mg sodium, 21g carbohydrate (0 sugars, 2g fiber), 10g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1 vegetable, 1 fat.

  • 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 shredded reduced-fat cheddar cheese
  • 1/2 cup reduced-fat Swiss cheese
  • 1/4 cup mashed potato flakes
  • 1/4 teaspoon pepper
  1. 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.
Editor's Note: This recipe was prepared with Knorr vegetable bouillon. A half-cube makes 1 cup prepared bouillon.
Originally published as Makeover Potato Cheese Soup in Light & Tasty February/March 2004, p17

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forMakeover Potato Cheese Soup

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
shecooksalot User ID: 5888460 53458
Reviewed Feb. 3, 2012

"The soup tasted fair enough, however, not enough flavor for me (personal taste). Plus it just seemed like a lot of work for this soup. Not bad, just not a keeper for me."

Loading Image