Best low point creamy potato cheese soup

Ingredients:

• 4 cups potatoes, peeled and diced
• 1 onion, finely chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 cups reduced-sodium chicken or vegetable broth
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• 1 cup fat-free chicken or vegetable broth for the roux
• 2 tablespoons all-purpose flour
• 1 cup unsweetened almond milk or fat-free milk
• 1 cup reduced-fat shredded cheddar cheese
• Fresh chives or green onions for garnish (optional)

Instructions:

1. Prepare Vegetables:
   • In a large pot, combine diced potatoes, chopped onion, diced carrots, diced celery, reduced-sodium chicken or vegetable broth, garlic powder, onion powder, dried thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer until vegetables are tender.
2. Prepare Roux:
   • In a separate saucepan, whisk together 1 cup of fat-free chicken or vegetable broth and all-purpose flour to create a roux. Cook over medium heat, stirring constantly until the mixture thickens.
3. Add Roux to Soup:
   • Pour the roux into the pot of vegetables and broth. Stir well to combine and continue cooking until the soup thickens.
4. Blend Soup (Optional):
   • For a creamier texture, use an immersion blender to partially blend the soup while leaving some chunks of vegetables. Alternatively, transfer a portion of the soup to a blender, blend, and return it to the pot.
5. Add Milk and Cheese:
   • Stir in unsweetened almond milk or fat-free milk and reduced-fat shredded cheddar cheese. Continue cooking until the cheese is melted and the soup is heated through.
6. Adjust Seasoning:
   • Taste and adjust seasoning as needed with salt and pepper.
7. Garnish and Serve:
   • Ladle the soup into bowls, garnish with fresh chives or green onions if desired, and serve.