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Ingredients
- 3 c. diced raw potatoes
- 3/4 c. finely minced onions
- 1/2 c. coarsely minced celery
- 2 1/2 c. water
- 1/4 c. butter
- 1/4 c. flour
- 1 1/2 teaspoon salt
- 1/2 teaspoon dry mustard
- 1/4 teaspoon pepper
- 1 1/2 teaspoon Worcestershire sauce
- 2 c. lowfat milk
- 3/4 c. shredded Velveeta
- 6 ounce. (3/4 c.) shredded cheddar
- 16 ounce. can tomatoes
Directions
- In Dutch oven or possibly large saucepan, combine potatoes, onions, celery and water. Simmer till potatoes are tender, about 15 min.
- In medium saucepan, heat butter. Stir in flour, cook till bubbly. Add in salt, mustard, pepper and Worcestershire sauce. Blend well. Gradually add in lowfat milk, cook stirring constantly till thickened. Add in cheese; stir till melted. Stir into potato mix. Add in tomatoes (breaking up with spoon if necessary). Heat thoroughly. 6 (1 1/2 c.) servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 355g | |
| Recipe makes 6 servings | |
| Calories 326 | |
| Calories from Fat 176 | 54% |
| Total Fat 19.84g | 25% |
| Saturated Fat 12.65g | 51% |
| Trans Fat 0.0g | |
| Cholesterol 63mg | 21% |
| Sodium 1281mg | 53% |
| Potassium 598mg | 17% |
| Total Carbs 24.47g | 7% |
| Dietary Fiber 2.2g | 7% |
| Sugars 8.96g | 6% |
| Protein 13.36g | 21% |
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