Cheese Soup III

Cheese Soup III

16

"Creamy low fat vegetarian soup."
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Ingredients

servings 141 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 141 kcal
  • 7%
  • Fat:
  • 0.6 g
  • < 1%
  • Carbs:
  • 26.7g
  • 9%
  • Protein:
  • 7.7 g
  • 15%
  • Cholesterol:
  • 3 mg
  • 1%
  • Sodium:
  • 547 mg
  • 22%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. In a medium saucepan over high heat, combine the broth, potatoes, onions, carrots and celery. Bring to a boil and reduce heat to low. Cover and simmer about 15 minutes, or until potatoes are tender. Mash lightly with a potato masher.
  2. Add American cheese, milk and hot sauce and continue cooking over low heat until cheese melts, stirring occasionally. Add salt and pepper to taste. Garnish with fresh parsley and hot pepper sauce, if desired.

Reviews

16
  1. 23 Ratings

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Most helpful positive review

Loved this recipe! Made two batches-one as listed (that was mine), the other for my husband & vegetarian son, both who need the extra calories. For their soup, I used regular American cheese a...

Most helpful critical review

It was ok. I do not think I will make it again.

Loved this recipe! Made two batches-one as listed (that was mine), the other for my husband & vegetarian son, both who need the extra calories. For their soup, I used regular American cheese a...

This soup is so good, it is impossible to tell it is low in fat. To make preparation even quicker, I use frozen pototoes and carrots.

Didn't have any American cheese on hand so I substituted shredded Colby Jack. Followed the rest of the recipe to the letter. Very tasty but a bit watery. Next time I will add A LOT more potat...

Absolutely delicious! I was in a hurry and had to use 100% fat free chicken broth. I did dice the potatos but because I didn't want to make use my food processor for the other veggies, I thinly ...

It was ok. I do not think I will make it again.

This was my first attempt at making a cream soup, and I was surprised at how good this came out, and very filling. The only thing I might change next time is to substitute broccoli for the carr...

Great soup on a cold winter night. I made a few changes. I doubled the recipe and increased a couple things: 1.5 cups carrots, 1.5 cups celery, 8 potatoes. I mashed all veggies but left some lar...

Tasted okay, but very, very watery. I would add another potato to thicken it. I also ended up adding some sour cream after it was done to make it a bit more creamy. Very fast to make though.

Very yummy. I added some steamed broccoli and a couple of potatoes and had this healthy meal for lunch! Next time I might leave out the hot sauce or use less, as it almost overshadowed the soup...