low point creamy potato cheese soup

Ingredients:

• 4 cups low-sodium chicken broth (or vegetable broth)

• 3 cups diced potatoes (peeled)

• 1 cup cauliflower florets

• 1/2 cup chopped onion

• 2 cloves garlic, minced

• 1/2 cup fat-free or low-fat shredded cheddar cheese

• 1/2 cup unsweetened almond milk (or skim milk)

• 1/2 cup fat-free plain Greek yogurt

• 1/2 tsp salt (adjust to taste)

• 1/4 tsp black pepper

• 1/4 tsp smoked paprika (optional for flavor)

• 2 tbsp chopped green onions or chives for garnish

Instructions:

1. In a large pot, combine broth, potatoes, cauliflower, onion, and garlic.

2. Bring to a boil, then reduce heat and simmer until potatoes and cauliflower are soft (about 15–20 minutes).

3. Use an immersion blender to puree the soup right in the pot (or carefully blend in batches in a regular blender).

4. Stir in the almond milk and cheese. Continue heating until cheese melts and soup is creamy.

5. Remove from heat, stir in Greek yogurt, salt, pepper, and smoked paprika.

6. Serve hot, topped with green onions or chives.

WW Points (estimated):
About 2–3 points per cup depending on the specific ingredients and your plan!

📸 Picture Idea:

Cozy & creamy presentation:

• Serve soup in a deep white bowl.

• Sprinkle a few shredded cheese strands and fresh chives on top.

• Maybe place a piece of whole-grain toast on the side.

• Bright natural light with a soft beige or gray napkin under the bowl for that “comfort food but healthy” feel.