Cheesy Potato Soup

Cheesy Potato Soup

4 cups peeled and cubed potatoes

1 cup water

2 stalks of celery

4 carrots

1/2 onion, chopped

1 tsp. chicken bullion

1 tsp. parsley

1/2 tsp. salt

1/4 tsp. pepper

1 Tbsp. flour

1-1/2 milk

8 oz. Velveeta Cheese

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In a small saucepan, combine first 9 ingredients. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.

 

In a small bowl, combine flour and milk until smooth. Stir into vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low; stir in cheese until melted.

 

Serve in bread bowls to make it even better.

 

Weight Watchers Soup

I was given this recipe and told it was a zero points Weight Watcher soup, but since I no longer belong to Weight Watchers I can't verify that. But still, it looks pretty healthy. When I make it, I'll probably leave the zucchini out. And I think potatoes might be good in it, but I don't know how that would affect the points value. The recipe calls for one of three broth choices and says that the beef one is best.

Weight Watchers Zero Points Soup
3 cups nonfat beef broth, or nonfat vegetable broth, or nonfat chicken broth
2 garlic cloves, minced
1 TBsp. tomato paste
2 cups cabbage, chopped
1/2 yellow onion
1/2 cup carrots, chopped
1/2 cup green beans
1/2 cup zucchini, chopped
1/2 tsp. basil
1/2 tsp. oregano
dash of salt & pepper
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Spray pot with non stick cooking spray. Saute onions, carrots and garlic for 5 minutes. Add broth, tomato paste, cabbage, green beans, basil, oregano and salt & pepper. Simmer for about 5-10 minutes until all vegetables are tender, then add zucchini and simmer for another 5 minutes.