Photo of Potato-cheese soup by WW

Potato-cheese soup

SmartPoints® value per serving
Total Time
50 min
20 min
30 min
Craving something rich and creamy? Here's some great news: You can have it! This soup is perfect if you're hankering for the flavorings of tangy, savory cheese but you still want to keep your calories in check. Choose a sharp Cheddar for the deepest cheese flavor. The soup also features onions, carrots, and half-and-half, and is spiced with paprika, dry mustard, and fresh thyme. This rich puree is so simple and delicious, you can easily ramp it up a bit yet still keep it healthy: Garnish each bowl with a handful of cooked peeled shrimp, shredded crabmeat, or diced grilled chicken breast.


canola oil

1 tsp

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

3 cup(s)

fat-free half-and-half

½ cup(s)

low fat cheddar or colby cheese

8 oz

fresh thyme

1 tsp, or oregano, for garnish


  1. Heat oil in large nonstick saucepan over medium heat. Add onion and cook, stirring frequently, until browned, about 5 minutes. Stir in carrots, salt, pepper, paprika, and mustard; cook, stirring once or twice, 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). Reheat soup and ladle into bowls.
  3. Serving size: generous 1 cup

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