Creamy potato and cheese soup

This creamy potato and cheese soup is the bowl of warmth you reach for when nothing else will do. Thick, velvety, and deeply cheesy with tender potato throughout — it’s the kind of soup that feels like a hug. It comes together in one pot in under 40 minutes and reheats even better the next day, which makes it ideal for meal prep or feeding a family on a cold weeknight. Serve it with crusty bread for dipping and it becomes a complete, satisfying meal that nobody leaves the table unhappy after.

• Swap: Use an immersion blender to blend half the soup before adding the cheese for an even creamier texture without extra cream.
• Make-ahead: This soup improves with time — make it a day ahead and gently reheat before serving.
• Storage: Refrigerate in an airtight container for up to 5 days; reheat gently on the stovetop with a splash of broth.
• Variation: Add roasted garlic to the base for a deeper, sweeter potato soup flavor that pairs beautifully with sharp cheddar.
• Serving: Serve topped with shredded cheddar, a dollop of Greek yogurt, crumbled bacon, and chives for a loaded presentation.

It was a soup kind of day today. 🙂 I pulled out the crockpot, peeled some potato’s and made me some cheesy potato soup, well there was 6 hours between all of that but it was nice to run errands and do some chores while dinner cooked away. Some nights I just like having a nice hearty bowl of soup with some bread, its comfort food to me at it’s best, especially when it is cold out! This soup is full of potato’s and cheese, all for 3 smart points per 1 cup serving.

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Creamy potato and cheese soup

By: Drizzle

Servings: 10

Prep: 10 minutes mins

Cook: 6 hours hrs 30 minutes mins

Total: 6 hours hrs 40 minutes mins

3sp or 3pp per 1 cup serving

Ingredients 

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• ▢ 6 medium sized potato’s, peeled and cut into cubes
• ▢ 1 cup diced onion
• ▢ 2 garlic cloves, diced
• ▢ 3 cups chicken broth
• ▢ Salt & pepper
• ▢ 1 cup almond milk, I use unsweetened orginal
• ▢ 4 T light cream cheese
• ▢ 2/3 cup light shredded cheese, I used a mozza/cheddar mix

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Instructions 

• Peel and cut potato’s and place in crock pot on low.
• Add in onions, garlic, salt & pepper to taste and chicken broth. Cook on low for approx. 6 hours. With a hand masher mash up potato’s. Stir in milk, and cheeses, let cook for another 20-30 minutes so all the cheese melts.
• Garnish with some bacon bits and cheese (optional, and not incl in nutritional info) .. Yields approx. 10 cups at 3pp per serving.
• Nutritional info per cup ..Calories 101…Fat 3.2g…Saturated fat 0.8g… Carbs 16.7g…Fiber 1.3g..Sugar 1.3g…Protein 4g

Additional Info

Course: Soup

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