Potato Cheese Soup
Source of Recipe
WW Message Boards
List of Ingredients
10 ounces pared all-purpose potatoes, cut into 1-inch cubes
1 cup chopped broccoli
3/4 cup chopped celery
1/2 cup chopped carrot
1/4 cup chopped onion
1 tablespoon chopped fresh flat-leaf parsley
1 packet low-sodium instant chicken broth mix
Dash freshly ground black pepper
1 1/2 cups low-fat milk (1%)
2 tablespoons all-purpose flour
4 1/2 ounces pasteurized process cheese spread (Velveeta)
1 ounce diced ham
Recipe
1. In large saucepan, combine potatoes, broccoli, celery, carrot, onion, parsley, broth mix, pepper and 1 cup water. Bring to a boil; reduce heat to low; cover and simmer until potatoes are tender, about 20 minutes.
2. In small bowl. Whisk milk and flour together, slowly pour into veggie mixture, stirring constantly. Cook over medium high heat, stirring occasionally, until slightly thickened, about 5 minutes. Add cheese spread and ham, cook stirring occasionally, until cheese is melted, about 3 minutes longer. Ladle evenly into 4 soup bowls.
Serves:4
WW Points: 5
Serving Size: 1 1/4 cups
Per Serving: 232 calories, 13 g Protein, 8 g Fat, 28 g Carbs, 314 mg Calcium, 651 mg Sodium, 30 mg Cholesterol, 3 g Dietary Fiber.
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