MAKEOVER POTATO CHEESE SOUP

Makeover Potato Cheese Soup 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

Time 30m

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 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

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 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.

Nutrition Facts : Calories 195 calories, Fat 9g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 520mg sodium, Carbohydrate 21g carbohydrate (0 sugars, Fiber 2g fiber), Protein 10g protein. Diabetic Exchanges