Recipe By Anonymous
Rating
Published Jan 21st
Prep - Cook - Additional - Ready In -
Servings 6 servings Calories 141.3

Creamy low fat vegetarian soup.

Recipe Ingredients

  • 3 cups vegetable broth
  • 3 potatoes, cubed
  • ½ cup chopped onion
  • ½ cup chopped carrots
  • ¼ cup chopped celery
  • 5 slices fat-free American cheese
  • ½ cup skim milk
  • 1 tablespoon hot pepper sauce
  • salt and pepper to taste
  • 3 tablespoons chopped fresh parsley

Cooking Directions

  1. 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. 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.

Nutrition Facts

  • Calories 141.3
  • Carbohydrate 26.7 g
  • Cholesterol 3.2 mg
  • Fat 0.6 g
  • Fiber 3.5 g
  • Protein 7.7 g
  • Saturated Fat 0.2 g
  • Sodium 546.7 mg
  • Sugar 5.7 g

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Reviews

  1. It was ok. I do not think I will make it again.
  2. 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.
  3. 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 - Read more ...
  4. 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.
  5. 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 soups cheesy taste. Thanks for sharing!
  6. 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 - Read more ...
  7. 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 - Read more ...
  8. 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.
  9. 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". - Read more ...
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