CALORIES IN POTATO CHEESE SOUP RECIPES

Name: Makeover Potato Cheese Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12 servings.
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 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

MAKEOVER POTATO CHEESE SOUP RECIPE: HOW TO MAKE IT

Makeover Potato Cheese Soup Recipe: How to Make It image

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

Provided by Taste of Home

Categories Lunch

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 12 servings.

Number Of Ingredients 14

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 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

Steps:

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 Velveeta 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.

Nutrition Facts : Calories 195 calories, FatContent 9g fat (4g saturated fat), CholesterolContent 23mg cholesterol, SodiumContent 520mg sodium, CarbohydrateContent 21g carbohydrate (0 sugars, FiberContent 2g fiber), ProteinContent 10g protein. Diabetic Exchanges 1 starch

CHEDDAR CHEESE POTATO SOUP RECIPE: HOW TO MAKE IT

Cheddar Cheese Potato Soup Recipe: How to Make It image

Here's a recipe I created as an alternative to plain potato soup. Hearty and comforting, it disappears quickly when I serve it to my family on chilly evenings. Team it with bread and a salad, and you have a complete meal.

Provided by Taste of Home

Categories Dinner Lunch

Total Time 45 minutes

Prep Time 25 minutes

Cook Time 20 minutes

Yield 10-12 servings (about 2-1/2 quarts).

Number Of Ingredients 12

Ingredients

1 large onion, chopped
3/4 cup chopped celery
1/4 cup butter
5 cups cubed peeled potatoes
3 cups water
3 cups 2% milk, divided
4 teaspoons chicken bouillon granules
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup all-purpose flour
4 cups shredded cheddar cheese
1/2 pound sliced bacon, cooked and crumbled

Steps:

In a large Dutch oven, saute onion and celery in butter for 5 minutes. Add potatoes and water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are tender., Stir in 2 cups milk, bouillon, salt and pepper. Combine flour and remaining milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add cheese and bacon; stir until cheese is melted.

Nutrition Facts : Calories 387 calories, FatContent 26g fat (15g saturated fat), CholesterolContent 75mg cholesterol, SodiumContent 985mg sodium, CarbohydrateContent 21g carbohydrate (5g sugars, FiberContent 2g fiber), ProteinContent 17g protein.

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