"Healthier" Potato Cheese Soup

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 123.7
  • Total Fat: 1.4 g
  • Cholesterol: 4.8 mg
  • Sodium: 638.0 mg
  • Total Carbs: 20.7 g
  • Dietary Fiber: 1.3 g
  • Protein: 8.4 g

View full nutritional breakdown of "Healthier" Potato Cheese Soup calories by ingredient
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71% less fat than original recipe, increase fiber by 50% by going green with broccoli. (Looks cream based - but it's not!) 71% less fat than original recipe, increase fiber by 50% by going green with broccoli. (Looks cream based - but it's not!)
Number of Servings: 8


    6 med unpeeled Red Potatoes (2 lb), cut into 1/2 inch cubes
    1 carton (32 oz) reduced-sodium Chicken Broth
    1/2 tsp Salt
    1/2 tsp Pepper
    1 cup frozen Corn
    1 can Creamed Corn
    1/3 cup Flour (or corn starch)
    1 cup fat-free Milk
    1 8 oz brick 2% reduced-fat Cheddar Cheese, shredded (2 cups)
    1/2 cup fat-free Sour Cream
    4 med Green Onions, chopped (1/4 cup)

    Optional: add 1 bag frozen Broccoli Cuts
    Omit Cheddar Cheese for even less fat


1. In 5-quart Dutch oven, place potatoes; add just enough water to cover. Heat to boiling. Reduce heat; cover & simmer 10-15 minutes or until potatoes are very tender. Drain. Reserve 1 cup potatoes; return remaining potatoes to saucepan. In small bowl, mash reserved potatoes with fork; return to saucepan

2. Stir in broth, salt & pepper. Heat to boiling. Add corn (& broccoli if going green). Return to boiling; cook uncovered 4 minutes, stirring occasionally. Reduce heat to medium.

3. In small bowl, stir flour into milk with wire whisk until well mixed. Add milk mixture to potato mixture, stirring constantly. Cook over medium heat, stirring frequently, until mixture thickens and boils. Stir in cheese until melted and smooth. Stir in sour cream and green onions; cook until thoroughly heated.

4. To serve, ladle soup into bowls.

Number of Servings: 8

Recipe submitted by SparkPeople user DOKUBO.

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