1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
1/2 tsp. pepper
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
1/4 cup chopped fresh parsley
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Let's Make It
Melt butter in large skillet on medium heat. Add mushrooms, onions and celery; cook 6 to 8 min. or until onions and celery are crisp-tender, stirring occasionally.
Remove 1 cup vegetable mixture; reserve for later use. Add potatoes, water, broth and pepper to remaining vegetable mixture in skillet; stir. Bring to boil; simmer on medium-low heat 15 min. or until potatoes are tender.
Add 1/3 of the potato mixture to blender; blend until smooth. Pour into large saucepan. Repeat with remaining potato mixture.Stir in reserved vegetable mixture.
Whisk in Neufchatel; cook 2 min. or until Neufchatel is completely melted and soup is heated through, stirring frequently. Stir in parsley.
Serve this satisfying soup with a crisp green salad tossed with your favorite KRAFT Lite Dressing.
Calories From Fat
% Daily Value*
Total Fat 5g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 8g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
10 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.