Cheese Soup III Recipe - Allrecipes.com
Cheese Soup III Recipe

Cheese Soup III

Recipe by  

"Creamy low fat vegetarian soup."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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Directions

  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.
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Reviews More Reviews

Most Helpful Positive Review
Dec 06, 2003

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 and 2% milk. We all loved it! Next time I may add a few more potatoes. The hot sauce was a nice surprise.

 
Most Helpful Critical Review
May 24, 2011

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

 

23 Ratings

Dec 14, 2002

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.

 
Dec 10, 2003

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 potatoes to thicken it up. The hot sauce is a great touch!!! All in all, very good, very easy and a definite keeper!

 
Oct 25, 2002

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 sliced them. The results after the mashing was slightly lumpy but I called it "soup with body". My husband liked it very much and I'll make it again and again...even for guests!

 
Feb 17, 2008

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 carrots. This recipe is very forgiving and you can modify it to your tastes.

 
Feb 13, 2008

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 larger veggie bits for texture. I used chicken broth instead of vegetable and 2% milk instead of skim. I used the medium size velveeta and tore it into pieces so it melted faster. I served in bowls, topped with a bit of parsley and put a warm breadstick right in the bowl. Add milk when you reheat leftovers as the soup thickens. Rave reviews from everyone!!!

 
Nov 02, 2007

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.

 

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Nutrition

  • Calories
  • 141 kcal
  • 7%
  • Carbohydrates
  • 26.7 g
  • 9%
  • Cholesterol
  • 3 mg
  • 1%
  • Fat
  • 0.6 g
  • < 1%
  • Fiber
  • 3.5 g
  • 14%
  • Protein
  • 7.7 g
  • 15%
  • Sodium
  • 547 mg
  • 22%

* Percent Daily Values are based on a 2,000 calorie diet.

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