Photo of Potato cheese soup by WW

Potato cheese soup

SmartPoints® value 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.

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