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Healthified Cheesy Potato Chowder

71% less fat • 69% less sat fat • 50% more fiber than the original recipe. Chock-full of healthified ingredients, this is one soup you’ll want to chow down. The fat is drastically reduced while fiber is increased by going green with broccoli.

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( 70 Ratings)

70 Ratings

5 Stars 53%

4 Stars 29%

3 Stars 13%

2 Stars 4%

1 Stars 1%

Member Reviews ( 40 )
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The Quick Take & Nutrition Info

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The Quick Take: Healthified

  • Calories Reduced By 120
  • Fat Reduced By 15g
  • Dietary Fiber Added 2g
See What Makes It Healthified »

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Nutrition Information:

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
240
(
Calories from Fat
60),
% Daily Value
Total Fat
6g
6%
(Saturated Fat
4g,
4%
Trans Fat
0g
0%
),
Cholesterol
20mg
20%;
Sodium
710mg
710%;
Total Carbohydrate
32g
32%
(Dietary Fiber
4g
4%
  Sugars
5g
5%
),
Protein
13g
13%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
25%;
Calcium
30%;
Iron
15%;
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.
  • Prep Time 30 min
  • Total Time 60 min
  • Servings 8

Ingredients

6
medium red potatoes (2 lb), unpeeled, cut into 1/2-inch cubes
1
carton (32 oz) Progresso® reduced-sodium chicken broth (4 cups)
1/2
teaspoon salt
1/2
teaspoon pepper
1
bag (12 oz) Green Giant® Valley Fresh Steamers™ frozen broccoli cuts
1/3
cup Gold Medal® all-purpose flour
1
cup fat-free (skim) milk
8
oz brick 2% milk reduced-fat sharp Cheddar cheese, shredded (2 cups)*
1/2
cup fat-free sour cream
4
medium green onions, chopped (1/4 cup)

Directions

  • 1 In 5-quart Dutch oven, place potatoes; add just enough water to cover. Heat to boiling. Reduce heat; cover and simmer 10 to 15 minutes or until potatoes are very tender. Drain. Reserve 1 cup potatoes; return remaining potatoes to saucepan. In small bowl, mash reserved potatoes with fork; return to saucepan.
  • 2 Stir in broth, salt and pepper. Heat to boiling. Add broccoli. Return to boiling; cook uncovered 4 minutes, stirring occasionally. Reduce heat to medium.
  • 3 In small bowl with wire whisk, stir flour into milk until well mixed. Add milk mixture to potato mixture, stirring constantly. Cook over medium heat, stirring frequently, until mixture thickens and boils. Stir in cheese until melted and smooth. Stir in sour cream and green onions; cook until thoroughly heated.
  • 4 To serve, ladle soup into bowls.

The Original vs. Healthified

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Live Better America lets you enjoy your favorite dishes without worry or guilt. Our nutritionists switch ingredients, reduce amounts and use other kitchen tricks to turn the original recipes into Healthified recipes that are good and good for you.

Before After
6 medium peeled red potatoes (2 lb) 6 medium red potatoes (2 lb), unpeeled, cut into 1/2-inch cubes
1/4 cup butter 1 carton (32 oz) Progresso® reduced-sodium chicken broth (4 cups)
1 carton (32 oz) chicken broth 1 bag (12 oz) Green Giant® Valley Fresh Steamers™ frozen broccoli cuts
1/4 cup all-purpose flour 1/3 cup Gold Medal® all-purpose flour
1 cup milk 1 cup fat-free (skim) milk
2 cups shredded Cheddar cheese (8 oz) 8 oz brick 2% milk reduced-fat sharp Cheddar cheese, shredded (2 cups)*
1 cup sour cream 1/2 cup fat-free sour cream
Nutritional Highlights
Calories
 
 
360 (before)
240 (after)
Dietary Fiber
 
 
2 g (before)
4 g (after)
Fat
 
 
2 (before)
0 (after)
Iron (%DV)
 
 
4 (before)
15 (after)
Total Fat
 
 
21 g (before)
6 g (after)
Vitamin C (%DV)
 
 
8 (before)
25 (after)

Did You Know?

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Expert Tips

*For better melting cheese, we recommend using brick cheese and shredding it yourself instead of using preshredded cheese.

We've replaced ingredients with great-tasting alternatives to create better-for-you recipes that are just as yummy as the originals.

Because red-skinned potatoes are firmer and will retain their shape better than russets, they are the best choice for soups or chowders such as this.

You can use reduced-fat sour cream instead of the fat-free product if you prefer.

Reviews

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1 - 3 of 40 Reviews View All
Posted 5/24/2013 5:12:58 PM REPORT ABUSE Joi44 said:
Rating:
This soup is DELICIOUS! I Love it! It hits just the right spot on a chilly day -- or any day for that matter! It's great with the broccoli but it's also really yummy with corn too! This soup makes a lot so i usually half the recipe and add cubed grilled chicken, 2 slices of bacon - crumbled, and usually about an extra cup of chicken broth. I also chop up about a 1/3cup of white onion and cook in some butter till it's translucent and tender then add it to the potato mixture near the beginning stages! 5 stars all the way!!!
Posted 11/23/2011 12:46:18 PM REPORT ABUSE Member said:
Rating:
Recipe states to set aside 1 cup of the potatoes after boiling, but I don't see them again in the remaining steps?
Posted 11/23/2011 12:45:06 PM REPORT ABUSE Member said:
Rating:
In the Toledo, OH area, we have a company called Roots. They make shredded chicken to market. They use their broth and freeze it to market as well. The sodium content is only 7g for 16oz concentrated. It beats any canned broth by far for sodium content. I don't know if there is a similar company in your neck of the woods, but it is worth it to check out.
1 - 3 of 40 Reviews View All
We calculated the nutrition of this recipe at the time it was created on 07/19/2012. NOTE: We do not include optional ingredients in our calculations.

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