Cheddar Potato Soup Directions:
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Place diced potatoes in a medium pot and add enough water to fully cover them.
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Bring to a boil over medium-high heat, then reduce to a simmer and cook for 15 minutes until very tender.
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Drain potatoes, reserving 2 tbsp of the cooking liquid in the pot.
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Lightly mash potatoes, leaving some chunks for texture.
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Add butter and stir until fully melted.
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Pour in milk and stir to combine.
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Heat over medium heat until hot, stirring frequently. Do not allow to boil.
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Reduce heat to low and add shredded cheese gradually, stirring constantly until fully melted and smooth.
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Season with salt and black pepper to taste.
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Simmer on very low heat for 3 minutes, stirring occasionally.
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Ladle into bowls and serve hot.
WW Points Calculation
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Potatoes (4 cups, cooked): 0.00
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Fat-free milk (3 cups): 6.00
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Reduced-fat cheddar cheese (1 cup): 8.00
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Light butter (1 tbsp): 2.00
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Salt & black pepper: 0.00
Points Information:
Total Points: 16.00
Servings: 6 servings (1 cups per serving)
Points per serving: 2.66
Nutrition Information
Calories: 190
Fat: 5 g
Protein: 9 g
Carbohydrates: 28 g
Sugar: 6 g
Sodium: 360 mg
I'm waiting for your comments! Enjoy!
