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Spicy potato soup with cheese

Recipe Information

Servings 8
Preparation Time 30 Minutes
Cook Time 35 Minutes
Total Time 65 Minutes
Difficulty Easy
Main Ingredient Potato; Cheddar Cheese
Category Vegetables; Dairy
Meal Lunch; Dinner
Type Appetizer; Main Dish; Side Dish
Subtype Soup
Cuisine American
Diet Low Calorie; Low Fat; Low Cholesterol; High Protein; High Fiber; Heart Healthy; Vegetarian

Ingredients

  • 6 large raw potatoes, washed, peeled, and diced

  • 4 tablespoons light buttery spread 

  • 1 cup canned nonfat evaporated milk 

  • 2 cups skim milk 

  • 1/2 cup onion, diced

  • 1 cup celery, diced

  • 1 or 2 jalape�o pepper, seeded and diced

  • 1 cup low- fat shredded cheddar cheese 

  • 1/2 cup low-fat cream cheese 

  • 1/2 teaspoon paprika 

  • 1 teaspoon black pepper 

  • 1 teaspoon garlic powder 

 

Directions

  • Add the potatoes, celery, jalape�o, onion and to a soup pot, cover with water, and cook until tender.

  • Drain all except about 1 cup of water from the pot. Add the garlic powder, paprika, black pepper, 1 cup of evaporated milk, about 2 cups skim milk, the cheddar cheese, and the cream cheese. Stir well.

  • Cover and cook on low heat until the cheeses have melted. Serve hot.

 

Nutrition (per serving)

  • Calories: 349 cal

  • Total fat: 7g

  • Saturated fat: 3g

  • Polyunsaturated fat: 1g

  • Monounsaturated fat: 2g

  • Cholesterol: 14mg

  • Sodium: 270g

  • Potassium: 1,466mg

  • Carbohydrate: 58g

  • Fiber: 7g

  • Sugars: 7g

  • Protein: 15g