Reduced Fat Cheesy Potato Soup from Stacey Pardue


3 cups diced raw potatoes
3/4 cup diced celery
3/4 cups diced carrots
1 Tbsp minced onion
1 tsp parsley flakes
2 cups water
salt and pepper to taste
1 can reduced fat cream of chicken soup
2 cups skim milk
1/2 Lb light Velveeta cheese, cubed


  • Combine potatoes, celery, carrots, onion, parsley, water, salt and pepper in a large kettle. Bring to a boil. Reduce heat. Simmer for 20 minutes or until vegetables are tender. Stir in cream of chicken soup, milk and cheese. Heat until cheese is melted, stirring frequently.

Yield: 10 servings
Calories: 155
Fat: 5 grams