Potato-cheese soup

Total Time
50 min
20 min
30 min
Craving something rich and creamy? Have it! This soup is great if you're hankering for the flavory of tangy, savory cheese but still want to keep your SmartPoints in check. Choose a sharp Cheddar for the deepest cheese flavor.


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


Freestyle It This rich puree is simple and delicious, and you can easily ramp it up a bit for no additional SmartPoints: Granish each bowl with a handful of cooked peeled shrimp, shredded crabmeat, or diced grilled chicken breast. All are zero Points ingredients.

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