Cream of Potato and Carrot Cheddar Soup Lower Fat
Warm up with a bowl of velvety comfort that’s both indulgent and light with this Cream of Potato and Carrot Cheddar Soup (Lower Fat). Packed with hearty russet potatoes and naturally sweet carrots, this flavorful soup is blended to creamy perfection using low-fat milk and just the right amount of shredded cheddar cheese for a rich, cheesy finish without the guilt. Sautéed onion and garlic create a savory base, while low-sodium broth keeps it wholesome and heart-healthy. Ideal for weeknight dinners, this one-pot recipe is ready in just 45 minutes and garnished with optional paprika and fresh parsley for a pop of color and flavor. Perfect for anyone looking for a nutritious twist on classic comfort food, this lower-fat soup delivers big on taste while being lighter on calories.
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Recipe Information
Ingredients
- 3 medium (about 1.5 lbs total) Russet potatoes
- 2 large Carrots
- 4 cups Low-sodium chicken or vegetable broth
- 1 small Onion
- 2 cloves Garlic
- 1.5 cups Low-fat milk (1% or 2%)
- 1.5 cups Low-fat shredded cheddar cheese
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Paprika (optional, for garnish)
- 1 tablespoon Fresh parsley (optional, for garnish)
Instructions
Peel and dice the potatoes into 1-inch chunks. Peel and slice the carrots into thin rounds. Finely chop the onion and mince the garlic.
In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté for 2-3 minutes until softened and fragrant.
Add the diced potatoes and sliced carrots to the pot. Pour in the low-sodium broth and season with salt and black pepper. Stir well.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a lid and simmer for 20 minutes or until the potatoes and carrots are tender.
Remove the pot from the heat and use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and puree, then return it to the pot.
Stir in the low-fat milk and shredded cheddar cheese. Place the pot back on low heat, stirring constantly, until the cheese is melted and the soup is warmed through. Do not allow the soup to boil once the cheese is added, as this could cause it to separate.
Taste the soup and adjust seasonings as needed. Add a pinch more salt or pepper if desired.
Serve hot, garnished with a light sprinkle of paprika and fresh parsley, if desired.
Nutrition Facts
Calories |
2922 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.3 g | 45% | |
| Saturated Fat | 13.5 g | 68% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 78 mg | 26% | |
| Sodium | 5869 mg | 255% | |
| Total Carbohydrate | 504.1 g | 183% | |
| Dietary Fiber | 41.9 g | 150% | |
| Total Sugars | 53.8 g | ||
| Protein | 132.4 g | 265% | |
| Vitamin D | 4.5 mcg | 22% | |
| Calcium | 2094 mg | 161% | |
| Iron | 26.2 mg | 146% | |
| Potassium | 13060 mg | 278% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
