Cheese soup recipes
Our leader handed out this recipe this week. It's actually called Creamy Vegetable Soup, but the Velveeta makes it cheesy so I renamed it. It's wonderful! I doubled the recipe and added an 8oz pkg. of Louis Kemp imitation crab. It's almost like a chowder.
Cheesy Vegetable Soup
Makes 4 (1-1/2 Cup) servings
4 points per serving
1 (16 oz) pkg frozen broccoli, corn & red peppers
3 C frozen potatoes O'Brien w/onions & peppers
1 (14 1/4 oz) can fat-free, reduced sodium chicken broth or vegetable broth
1 C fat-free half-and-half or fat-free evaporated milk
8 oz reduced-fat process cheese spread, cubed
1/4 t pepper
Combine first 3 ingredients in large saucepan; bring to boil. Cover, reduce heat, and simmer 6 minutes or until vegetables are tender. Stir in half-and-half and cheese; continue stirring until cheese melts and soup in thoroughly heated. Stir in pepper and serve immediately. Will curdle or scorch if cooked too long.
Calories 250; Fat 3.6 grams; Fiber 6.3 grams