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Cheese Soup III

Cheese Soup III

Debra B.

Creamy low fat vegetarian soup.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 141 kcal
  • 7%
  • Fat:
  • 0.6 g
  • < 1%
  • Carbs:
  • 26.7g
  • 9%
  • Protein:
  • 7.7 g
  • 15%
  • Cholesterol:
  • 3 mg
  • 1%
  • Sodium:
  • 547 mg
  • 22%

Based on a 2,000 calorie diet


  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.
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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 and 2% milk. We all loved it! Next time I may add a few more potatoes. The hot sauce was a nice surprise.


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.

Mary Jo

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 potatoes to thicken it up. The hot sauce is a great touch!!! All in all, very good, very easy and a definite keeper!