Low Fat Creamy Cheese Soup
Indulge in the velvety goodness of this Low Fat Creamy Cheese Soup, a guilt-free twist on a classic comfort food favorite. Made with wholesome ingredients like non-fat milk, low-fat cream cheese, and shredded low-fat cheddar, this soup delivers rich, cheesy flavor without the extra calories. The base combines sautéed aromatic vegetables, hearty potatoes, and low-sodium vegetable broth for a nourishing and satisfying blend. Each spoonful is perfectly smooth, thanks to an optional immersion blender step, ensuring a luxurious texture. Quick and easy to prepare in under an hour, this soup is ideal for cozy nights or as a lighter option for holiday meals. Garnished with fresh parsley, it’s as beautiful as it is delicious—perfect for anyone seeking a healthy, creamy delight.
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Recipe Information
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 1 stalk celery stalk, finely chopped
- 1 medium carrot, finely chopped
- 2 cloves garlic, minced
- 4 cups low sodium vegetable broth
- 2 medium potatoes, peeled and diced
- 2 cups non-fat milk
- 8 ounces low-fat cream cheese
- 1 cup shredded low-fat cheddar cheese
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
Instructions
In a large pot, heat the olive oil over medium heat.
Add the chopped onion, celery, and carrot to the pot and sauté for about 5 minutes until the vegetables are soft.
Add the minced garlic and sauté for another minute until fragrant.
Pour in the vegetable broth and add the diced potatoes. Bring the mixture to a boil.
Reduce the heat to low and let it simmer for 15 minutes or until the potatoes are tender.
Using an immersion blender, blend the soup until smooth. If you don't have an immersion blender, carefully transfer the soup to a blender in batches and blend until smooth.
Return the pureed soup to the pot, add the non-fat milk, and bring back to a simmer.
Add the low-fat cream cheese, stirring continuously until melted and fully incorporated.
Stir in the shredded low-fat cheddar cheese until it melts and the soup is smooth and creamy.
Season the soup with salt and black pepper to taste.
Ladle the soup into bowls and garnish with chopped fresh parsley before serving.
Nutrition Facts
Calories |
1639 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.6 g | 97% | |
| Saturated Fat | 38.8 g | 194% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 151 mg | 50% | |
| Sodium | 3735 mg | 162% | |
| Total Carbohydrate | 149.9 g | 55% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 47.0 g | ||
| Protein | 77.4 g | 155% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 1933 mg | 149% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 4438 mg | 94% | |
*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.
