Healthy Potato Vegetable Soup

Name: Healthy Potato Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1/2 tsp olive oil; 3/4 c onions, small diced; 1/2 c carrots, small dice; 1 1/4 c water,divided; 2 Tbsp dried parsley; 2 large potatoes,peeled and diced; 1/2 tsp seasoned salt; 1/4 tsp lawry's salt free 17 seasoning or comparable seasoning; 1/2 c celery, small dice; 1 c fat-free milk; 1 c velveeta queso blanco or flavor of your choice, diced (or substitute any good melting cheese of your choice.); dash pepper

By Ruth Ann Vokac
@mansfieldra

I love potato soup, but many recipes for it have loads of fat. I can still get a flavorful soup by using just a little oil, fat-free milk, a lower-fat cheese, and loads of vegetables.

For variety, using this basic recipe, you can add other healthy ingredients: low- fat diced ham, broccoli, cauliflower, etc.

Rating:

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Comments:

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Serves:

Prep:

15 Min

Cook:

30 Min

Method:

Stove Top

Ingredients

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1/2 tsp

olive oil
3/4 c

onions, small diced
1/2 c

carrots, small dice
1 1/4 c

water,divided
2 Tbsp

dried parsley
2

large potatoes,peeled and diced
1/2 tsp

seasoned salt
1/4 tsp

lawry's salt free 17 seasoning or comparable seasoning
1/2 c

celery, small dice
1 c

fat-free milk
1 c

velveeta queso blanco or flavor of your choice, diced (or substitute any good melting cheese of your choice.)
dash

pepper

How to Make Healthy Potato Vegetable Soup

Step-by-Step

Heat a large sauce pan, and add olive oil. When it is warm, add the onions. Sauté on med-low for about 10 minutes.
Add carrots to the pan and continue to sauté onions and carrots for 5 more minutes.
To the onions and carrots, add 3/4 cup water, diced potatoes, salt, dried parsley and Lawry's Salt-Free 17 Seasoning. Raise heat to medium and cook for 10 minutes or until potatoes are VERY tender.
While the potatoes are cooking, add the diced celery and 1/2 cup water to a small sauce pan. Cook until the celery is tender. Set aside.

(I like to cook the celery separately because the rest of the vegetables will be partially mashed.)
When the potatoes are very soft, use a fork or potato masher to partially mash the vegetables in the large pot. Then add the cooked celery and its water.
Next, add the milk and cheese and pepper. Turn heat to low, and let all the ingredients cook slowly until all the cheese is melted and all the flavors have blended, maybe 10 more minutes. Stir occasionally, making sure the bottom of the soup doesn't stick to the pot.
Taste and adjust seasonings. Add a dash more milk if you like a thinner soup.