Makeover Potato Cheese Soup |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 12 |
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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 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:
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.
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