Quick Cheesy Potato Soup

  • Yield: 6 servings


1large onion
2 carrots, peeled
1 green bell pepper, seeded
2 (10 3/4-ounce) cans cream of potato soup
(16-ounce) can fat-free chicken broth
2ounces pasteurized processed light cheese spread
1 (8-ounce) carton nonfat sour cream


  1. Chop onion, carrots and green bell pepper in a food processor.
  2. In a large pot coated with nonstick cooking spray, saute the chopped vegetables over medium high heat until tender, about 5 minutes. Add the soup, chicken broth and cheese, stirring until the cheese is melted and the soup is well heated. Before serving, stir in the sour cream; do not boil. Makes 6 cups.

Nutritional Info *per serving

  • Calories 155
  • Fat 3g
  • Saturated Fat 1.7g
  • Cholesterol 12mg
  • Sodium 1152mg