Creamy Potato Soup

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  • 2lbs yukon gold potatoes, peeled and chunked
  • 2 cups ultra filtered skim milk (I used Carbmaster)
  • 2 cups chicken broth
  • 1 tbsp olive oil
  • 1/2 cup sharp shredded cheddar cheese
  • 1 medium sweet onion, diced
  • Diced green onion (optional topping)
  • 1 tsp thyme
  • Salt and pepper to taste


  • Boil peeled and chunked potatoes in salted water until soft (approximately 20 minutes)
  • While potatoes are boiling, in a small pan, sautee 1 tbsp of olive oil and diced onion (approximately 5-6 minutes) until onions are soft.
  • Once the potatoes are done, drain the water
  • Add sauteed onions, milk, and chicken broth to the soft potatoes and bring to a boil
  • Using an immersion blender, blend until mixture is smooth and creamy (this can also be done by taking small batches of the mixture and placing in a food processor or blender)
  • Once mixture is blended, add cheddar cheese, thyme, and salt and pepper and mix well.
  • The batch will make approximately 4 servings. Serve with a sprinkle of diced green onion on top!

Nutrition Info:

Serving size: 1/4 of the soup

  • Calories: 280 kcal
  • Fat: 8g
  • Carbohydrates: 38g
  • Sugar: 8g
  • Protein: 14g