Judy's Cheesy Potato Soup
Source of Recipe
my own recipe
List of Ingredients
2 large potatoes cubed
2/3 cup chopped onions
2/3 cup chopped celery
2/3 cup chopped carrots
14 1/2 ounce can chicken broth - lite & fat-free
8 ounces Velveeta Light -- cubed
1 cup skim milk
3 tablespoons flour
1/4 teaspoon dry mustard
salt and pepperRecipe
Microwave the vegetables and chicken broth on high for 15 minutes. Add the Velveeta; set aside until the cheese melts.
Combine the milk and flour; add to the soup with the dry mustard. Add salt and pepper to taste.
Microwave on medium high until reaches boiling point.
Serves: 6
Per Serving: 218 Calories; 7g Fat (30.4% calories from fat); 15g Protein; 23g Carbohydrate; 2g Dietary Fiber; 24mg Cholesterol; 1061mg Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates.
NOTES : If desired, cubed ham can be added (1/2 to 1 cup) and/or chopped broccoli!
I prefer the Velveeta, but using fat-free cheddar cheese really cuts the calories:
Per Serving: 130 Calories; trace Fat (1.6% calories from fat); 15g Protein; 17g Carbohydrate; 2g Dietary Fiber; 7mg Cholesterol; 315mg Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 0 Fat.
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