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Best Low Point Creamy Potato Cheese Soup

This Low Point Creamy Potato Cheese Soup is hands down the best creamy potato soup that you’ll ever make for just 5 points per serving! It’s simple to make and will be hit with the entire family!

Servings: Makes 8 ( 1 and 1/3 cup) servings

GREEN: 5 SmartPoints per serving 

BLUE: 5 SmartPoints per serving 

PURPLE: 2 SmartPoints per serving 

 

Are you looking for great low point soups? Be sure to try these recipes:

Easy Low Point Fire Roasted Tomato Basil Soup

Lightened Chicken and Dumplings Soup

Zero Point Taco Soup

Low Point Creamy Enchilada Soup

Sausage and Rice Soup

How do you make the Low Point Creamy Potato Cheese Soup creamy?

Do you know the secret to making soups creamy? Puréeing the vegetables. In fact, 90 percent of the creaminess comes from properly cooked and puréed vegetables. It is not, a half-gallon of cream.

  Using a food processor or blender can make all the difference in puréeing the soup to the right consistency. I use this Ninja Food Processor/Blender for puréeing my soups. Using a blender or food processor is the best way to puree this soup.

However, an immersion blender will do the job as well. But.. caution needs to be taken to prevent the hot soup from spraying out of the blender.

( Beware… this can happen!)

How do I make this Low Point Creamy Potato Cheese Soup?

In a Dutch oven or large pot melt butter and add diced onion to the pot. Sauté until onions become soft and clear. 

Add garlic and cook for 1 more minute.

Then add diced peeled potatoes, chicken broth, skim or unsweetened almond milk, salt, and pepper.

Stir well.

Bring to soup to a boil and cook until potatoes are tender (about 10 minutes).

Reduce the heat to low and remove 5 cups of the soup.

Divide the 5 cups into 2 servings. Blend each serving in a food processor/blender ( I use this Ninja Food Processor or blender)-until puréed. ( IMPORTANT: be sure to hold the lid tightly and with a hand towel to avoid getting splashed with the hot soup.)

Repeat step for the other serving.

Pour puréed soup back into dutch oven or pot. 

Stir in light cheese and continue stirring until cheese has melted. 

Top with your favorite toppings such as: cooked bacon pieces, cheddar cheese, green onion, and/or non fat sour cream for additional points.

Add additional salt and pepper, to taste 

Servings: Makes 8 ( 1 and 1/3 cup) servings

For a more chunkier soup, skip the puréeing and just smash some of the potatoes with the back of your spoon.

 

Ingredients: 

  • 6 medium or 2 1/2 lbs. Yukon gold potatoes, peeled and diced into 1 inch pieces 
  • 1 Tbsp Land o’ Lakes light butter made with canola oil
  • 1 medium yellow onion, diced
  • 1 Tbsp minced garlic or 3 garlic cloves, minced 
  • 4 cups or 32 oz. low sodium chicken broth
  • 2 cups skim milk or unsweetened almond milk (I use skim milk)
  • 1 cup fat free or light cheddar cheese ( I use Trader Joe’s life 3 cheese blend) 
  • 1 1/2 tsp salt
  • 1/2 tsp black pepper
  • Optional toppings: cooked bacon pieces, cheddar cheese, green onion, and/or non fat sour cream. Add additional salt and pepper, to taste 

Directions:

  1. In a Dutch oven or large pot melt butter and add diced onion to the pot. Sauté until onions become soft and clear. 
  2. Add garlic and cook for 1 more minute. Then add diced peeled potatoes, chicken broth, skim or unsweetened almond milk, salt, and pepper. Stir well.
  3. Bring to soup to a boil and cook until potatoes are tender (about 10 minutes).
  4. Reduce the heat to low and remove 5 cups of the soup.
  5. Divide the 5 cups into 2 servings. Blend each serving in a food processor/blender ( I use this Ninja Food Processor or blender)-until puréed. ( IMPORTANT: be sure to hold the lid tightly and with a hand towel to avoid getting splashed with the hot soup.)
  6. Repeat step for the other serving.
  7. Pour puréed soup back into dutch oven or pot. Stir in light cheese and continue stirring until cheese has melted. 
  8. Top with your favorite toppings such as: cooked bacon pieces, cheddar cheese, green onion, and/or non fat sour cream for additional points.

Servings: Makes 8 ( 1 and 1/3 cup) servings

GREEN: 5 SmartPoints per serving 

BLUE: 5 SmartPoints per serving 

 PURPLE: 2 SmartPoints per serving 

Notes:

  • The overall point value is the same whether you use fat free cheese or light cheese with skim milk. However, if you were to use unsweetened almond milk with fat free cheese the point value is 4 points per serving.
  • For a less creamy and more chunkier soup, skip the puréeing and just smash some of the potatoes with the back of your spoon.
  • In order to calculate the smart points on a recipe you have to enter the ingredients in manually (by creating a recipe in the recipe builder) not by the nutritional information. Since this recipe contains zero point items the app doesn’t realize there are zero point items in the recipe and will calculate it based only off the nutritional information which is not accurate.
Yield: 8

Best Low Point Creamy Potato Cheese Soup

Best Low Point Creamy Potato Cheese Soup

This Low Point Creamy Potato Cheese Soup is hands down the best creamy potato soup that you'll ever make for just 5 points per serving! It's simple to make and will be hit with the entire family!

Author: thepounddropper.com

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients

  • 6 medium or 2 1/2 lbs. Yukon gold potatoes, peeled and diced into 1 inch pieces 
  • 1 Tbsp Land o' Lakes light butter made with canola oil
  • 1 medium yellow onion, diced
  • 1 Tbsp minced garlic or 3 garlic cloves, minced 
  • 4 cups or 32 oz. low sodium chicken broth
  • 2 cups skim milk or unsweetened almond milk 
  • 1 cup fat free or light cheddar cheese ( I use Trader Joe’s life 3 cheese blend) 
  • 1 1/2 tsp salt
  • 1/2 tsp black pepper
  • Optional toppings: cooked bacon pieces, cheddar cheese, green onion, and/or non fat sour cream. Add additional salt and pepper, to taste

Instructions

    1. In a Dutch oven or large pot melt butter and add diced onion to the pot. Sauté until onions become soft and clear. 
    2. Add garlic and cook for 1 more minute. Then add diced peeled potatoes, chicken broth, skim or unsweetened almond milk, salt, and pepper. Stir well.
    3. Bring to soup to a boil and cook until potatoes are tender (about 10 minutes).
    4. Reduce the heat to low and remove 5 cups of the soup.
    5. Divide the 5 cups into 2 servings. Blend each serving in a food processor/blender ( I use this Ninja Food Processor or blender)-until puréed. ( IMPORTANT: be sure to hold the lid tightly and with a hand towel to avoid getting splashed with the hot soup.)
    6. Repeat step for the other serving.
    7. Pour puréed soup back into dutch oven or pot. Stir in light cheese and continue stirring until cheese has melted. 
    8. Top with your favorite toppings such as: cooked bacon pieces, cheddar cheese, green onion, and/or non fat sour cream for additional points.


    Servings: Makes 8 ( 1 and 1/3 cup) servings

    GREEN: 5 SmartPoints per serving 


    BLUE: 5 SmartPoints per serving 


    PURPLE: 2 SmartPoints per serving 

Notes

    • The overall point value is the same whether you use fat free cheese or light cheese with skim milk. However, if you were to use unsweetened almond milk with fat free cheese the point value is 4 points per serving.
    • For a less creamy and more chunkier soup, skip the puréeing and just smash some of the potatoes with the back of your spoon.
    • In order to calculate the smart points on a recipe you have to enter the ingredients in manually (by creating a recipe in the recipe builder) not by the nutritional information. Since this recipe contains zero point items the app doesn't realize there are zero point items in the recipe and will calculate it based only off the nutritional information which is not accurate.

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Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 174Total Fat: 1gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 6mgSodium: 561mgCarbohydrates: 42gNet Carbohydrates: 39gFiber: 3gSugar: 7gProtein: 10g

The point values and nutritional information is estimated and figured based off the brand of ingredients I used for the recipe using the WW app and can vary depending on ingredients used.

Jenni

Monday 1st of February 2021

This was amazing!

Made it tonight. Exactly as written. Even my husband loved it. Excited to try this as a left over this week. Thank you for your fantastic recipes.

Janie Gray

Wednesday 23rd of September 2020

Ghave you added broccoli? Then it would be not only more vegged up, but kind of like broccoli,cheese soup. I’m going to try it both ways.

Lindsay Kehl

Thursday 24th of September 2020

Hi Janie

I haven't tried that- but that sounds delish! Give that a try!

Linds

Diane T

Friday 31st of January 2020

Hello can fat free evaporated milk be subbed for the skim or almond milk?I know it's thicker so maybe half the amount as what recipe has?How would this affect points too? Thanks.

Lindsay Kehl

Monday 3rd of February 2020

Hi Diane

Thanks for your comments. I haven't made this soup with evaporated milk but I am sure you could give it a try. The point value will change with that substitution. If you were to use 2 cups of the fat free evaporated milk the point value be:

PURPLE: 4 SmartPoints per serving GREEN: 7 Smart Points per serving BLUE:7 Smart Points per serving

marie johson

Friday 6th of December 2019

This potato-cheese soup is super creamy and luxurious. Thanks for sharing <3

Carlene

Tuesday 3rd of December 2019

OMG! I just made this soup and it’s amazing. I thought I would have to give up my favorite soup but you can not tell the difference. It was so easy to make. Thank you so much.

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