Makeover Potato Cheese Soup

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

Total Time Prep: 10 min. Cook: 20 min. + standing

Yield 12 servings

Test Kitchen Approved

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 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 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

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.