Photo of Cream of  Potato Soup by WW

Cream of Potato Soup

2 - 4
PersonalPoints™ per serving
Total Time
40 min
20 min
20 min
Don't let the name fool you! This soup only tastes sinful, thanks to evapourated skim milk -- a richer tasting, fat-free milk variety -- and not actual cream.


Olive oil

2 tsp(s)

Uncooked leek(s)

2 medium, washed well and coarsely chopped

Garlic clove(s)

3 clove(s), large, minced

Dried parsley



tbsp(s), dried

Dried tarragon


Uncooked Yukon gold potato(es)

4 medium, peeled and cut into 1/2-inch cubes (about 2 pounds)

Canned chicken broth

4 cup(s), reduced-sodium, or vegetable broth

Fat free evaporated milk

12 oz

Table salt

tsp(s), or to taste

Black pepper

pinch, or to taste


6 tsp(s), fresh, chopped


  1. Heat oil in a large stockpot over medium-high heat. Add leeks and garlic and sauté until soft, about 3 to 5 minutes. Add dried herbs and stir to coat; cook until herbs are fragrant, about 1 minute. (Note: You can substitute 2 teaspoons of fines herbes for the dried parsley, chives and tarragon, if desired.)
  2. Add potatoes and broth and bring mixture to a boil. Reduce heat to medium-low, partially cover and cook until potatoes are fork-tender, about 10 minutes.
  3. Puree 4 cups of potato mixture (mostly potatoes with a little broth) in a blender or food processor until smooth. Return puree to pot, add evapourated milk and cook 1 minute to heat through. Season to taste with salt and black pepper.
  4. Ladle soup into bowls and sprinkle with fresh chives. Yields about 1 1/2 cups of soup per serving.