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Makeover Potato Cheese Soup

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
  • Total Time
    Prep: 10 min. Cook: 20 min. + standing
  • Makes
    12 servings


  • 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 process cheese (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


  • 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 process cheese 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.
Editor's Note: This recipe was prepared with Knorr vegetable bouillon. A half-cube makes 1 cup prepared bouillon.
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.

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