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 and luxurious. You and your guests will keep coming back for more. It features onions, carrots, paprika, dry mustard, and cheddar. The soup is perfect to serve on a chilly winter night, as it's the epitome of comfort food. You can double the recipe and freeze in pint-size containers for easy future meals. Simply rewarm on the stove or in the microwave and dinner is ready. If you have it on hand, thyme and potatoes are a delicious combination that we find irresistible. Add 1/4 teaspoon crushed, dried thyme along with the seasonings, if desired.


Cooking spray

1 spray(s)

Uncooked onion(s)

1 medium, chopped

Uncooked carrot(s)

2 medium, coarsely grated

Table salt

¾ tsp

Black pepper

½ tsp


½ tsp

Dry mustard

½ tsp

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.