Photo of Potato Cheese Soup by WW

Potato Cheese Soup

3 - 4
PersonalPoints™ per serving
Total Time
48 min
18 min
30 min
This potato-cheese soup is super creamy. Double the recipe and freeze in pint-size containers for easy future meals.


Olive oil cooking spray

1 spray(s)

Uncooked onion(s)

1 medium, chopped

Uncooked carrot(s)

2 medium, coarsely grated

Table salt

¾ tsp(s)

Black pepper

½ tsp(s)

Smoked paprika

½ tsp(s)

Dry mustard

½ tsp(s)

Uncooked potato(es)

1 pound(s), cut into 1/2-inch cubes (use small red potatoes)

Fat free reduced sodium vegetable broth

29 fl oz

Fat-free half-and-half

½ cup(s)

Low fat cheddar or colby cheese

8 oz


  1. Coat a medium-size nonstick pot with cooking spray; set over medium heat. Cook onions, stirring often, until lightly browned, about 5 minutes. Stir in carrots, salt, pepper, paprika and mustard; cook, stirring a few times, until carrots begin to soften, about 2 minutes.
  2. Add potatoes, broth and half-and-half; increase heat to high and bring to a boil. Reduce heat to medium-low and simmer until potatoes are tender, about 20 minutes; add cheese and stir until melted. Puree soup in pot using an immersion blender (or puree in batches using a regular blender). Yields about 1 heaping cup per serving.


Thyme and potatoes are a delicious combination. Add 1/4 teaspoon crushed, dried thyme with the seasonings, if desired.