SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 156.8
  • Total Fat: 3.1 g
  • Cholesterol: 8.9 mg
  • Sodium: 1,121.2 mg
  • Total Carbs: 20.1 g
  • Dietary Fiber: 2.3 g
  • Protein: 11.6 g

View full nutritional breakdown of Potato Cheese Soup calories by ingredient
Report Inappropriate Recipe

Potato Cheese Soup

Submitted by: DMURPH409

Introduction

This recipe is borrowed from a popular weight loss web site. My wife and I LOVE this recipe and the calories are very low. The only thing that I might think about doing is to eliminate the salt altogether and see how it comes out. My wife and I usually double up and have it over the next few days for lunch.


Enjoy!!

Note: The veggies don't need to be finely chopped for this recipe, you can leave them chunky since they're going to get chopped up in the blender.
This recipe is borrowed from a popular weight loss web site. My wife and I LOVE this recipe and the calories are very low. The only thing that I might think about doing is to eliminate the salt altogether and see how it comes out. My wife and I usually double up and have it over the next few days for lunch.


Enjoy!!

Note: The veggies don't need to be finely chopped for this recipe, you can leave them chunky since they're going to get chopped up in the blender.

Number of Servings: 6

Ingredients

    1 Serving Cooking Spray
    1 Medium onion chopped
    2 Medium carrots, coarsely grated
    3/4 tsp salt
    1/2 tsp black pepper
    1/2 tsp paprika
    1/2 tsp dry mustard
    1 pound red potatoes cut into 1/2" cubes
    30 oz vegetable broth
    1/2 cup fat free half and half
    8 oz of low fat cheddar or colby cheese.

Directions

Serving Size is about 1 cup

Coat a medium pot with cooking spray and place over medium heat.
Cook the onions in the pot about 5 minutes so they just begin to color.
Add carrots, salt, pepper, paprika, mustard and stir to mix. Cook until the carrots begin to soften about 2-3 minutes.
Add the potatoes, broth, half and half and increase the heat and bring to a boil. Reduce the heat to simmer. Cook the mixture about 20 minutes until the potatoes begin to soften.
Add the cheese and stir to melt. Puree in batches in a blender.

Number of Servings: 6

Recipe submitted by SparkPeople user DMURPH409.






Great Stories from around the Web


Rate This Recipe