Potato Cheese Soup

Potato Cheese Soup

Submitted by The Sensible Cook
AVERAGE RATING: 4 votes / 5 Stars

2 potatoes peeled and cut in ½" cubes (about 2 C.)

2 Cups water

½ Cup chopped carrot

½ Cup chopped celery

½ Cup chopped onion

2 tsp. chicken bouillon granules

1/8 tsp. pepper

½ Cup shredded reduced fat Swiss cheese

2 Cups shredded reduced fat cheddar cheese

1/4 Cup light margarine

1/4 Cup flour

1 pint fat free half-and-half

paprika

Cook vegetables in water and bouillon until tender. In separate pan, melt margarine & add flour, stirring constantly. Add half-and-half to flour mixture, and stir until thickened. Add to vegetable pot. Stir in cheese. Do not boil. Serve sprinkled with paprika.

4 servings

264 calories per serving

8 fat grams per serving

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