Skip to main content New this month
Get the Allrecipes magazine

Cheese Soup III

Rated as 4.35 out of 5 Stars

"Creamy low fat vegetarian soup."
Added to shopping list. Go to shopping list.

Ingredients

servings 141 cals
Original recipe yields 6 servings

Directions

{{model.addEditText}} Print
  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. 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


Per Serving: 141 calories; 0.6 g fat; 26.7 g carbohydrates; 7.7 g protein; 3 mg cholesterol; 547 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 16
  1. 23 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

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 a...

Most helpful critical review

It was ok. I do not think I will make it again.

Most helpful
Most positive
Least positive
Newest

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 a...

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.

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 potat...

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 ...

It was ok. I do not think I will make it again.

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 carr...

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 lar...

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.

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 soup...