Here’s a recipe for a low-point creamy potato cheese soup that’s delicious and satisfying. This soup is perfect if you’re following a Weight Watchers or similar low-point program. Please note that the specific point values may vary depending on the ingredients and brands you use.
Ingredients:
- 4 cups peeled and diced russet potatoes (about 4 medium-sized potatoes)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 4 cups low-sodium chicken or vegetable broth
- 1 cup unsweetened almond milk (or any unsweetened non-dairy milk)
- 1 cup fat-free plain Greek yogurt
- 1 1/2 cups reduced-fat shredded cheddar cheese
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika (optional, for added flavor)
- Chopped green onions or chives for garnish (optional)
Instructions:
- In a large pot, sauté the chopped onion and minced garlic over medium heat until they become translucent, about 2-3 minutes.
- Add the diced potatoes and chicken or vegetable broth to the pot. Bring to a boil, then reduce the heat to a simmer. Cover the pot and cook until the potatoes are tender, about 15-20 minutes.
- Use an immersion blender to puree the soup until smooth and creamy. If you don’t have an immersion blender, you can carefully transfer the soup to a blender in batches and blend until smooth. Be cautious when blending hot liquids.
- Return the blended soup to the pot over low heat. Stir in the unsweetened almond milk, fat-free Greek yogurt, and shredded cheddar cheese. Continue to stir until the cheese is melted and the soup is creamy.
- Season the soup with salt, black pepper, and paprika (if using). Adjust the seasoning to your taste.
- Let the soup simmer for an additional 5-10 minutes, stirring occasionally, to allow the flavors to meld together.
- Serve the creamy potato cheese soup hot, garnished with chopped green onions or chives if desired.
This creamy potato cheese soup is both comforting and low in points, making it a great choice for a satisfying meal on a low-point program. Enjoy!
