White Cheddar and Chive Potato Soup

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White Cheddar and Chive Potato Soup Recipe

Photo: Brie Passano; Styling: Claire Spollen

Luscious, creamy potato soup uses just one pan for fast weeknight comfort and even faster cleanup. We love the look and tang of sharp white cheddar.

Serves 4


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1 tablespoon canola oil
1/3 cup chopped shallots
2 garlic cloves, minced
2 tablespoons all-purpose flour
3 1/2 cups chopped Yukon gold potatoes (about 1 pound)
1 3/4 cups 1% low-fat milk
1 1/2 cups organic vegetable broth (such as Swanson)
3/8 teaspoon kosher salt
1/4 teaspoon black pepper
2 ounces sharp white cheddar cheese, shredded (about 1/2 cup)
1/3 cup fat-free sour cream, divided
2 tablespoons minced fresh chives


1. Heat a medium saucepan over medium-high heat. Add oil; swirl to coat. Add shallots and garlic; sauté 1 1/2 minutes or until tender. Sprinkle flour over pan; cook 1 minute, stirring constantly with a whisk.

2. Add potatoes, milk, broth, salt, and pepper to pan; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until potatoes are tender. Remove pan from heat. Mash potato mixture with a potato masher to desired consistency. Stir in cheese until melted. Stir in 1 tablespoon sour cream. Place 1 cup soup in each of 4 bowls. Top each serving with about 1 tablespoon sour cream and 1 1/2 teaspoons minced chives.

Created date

January 2015

Nutritional Information

Calories 263
Fat 9.6 g
Satfat 4.2 g
Monofat 2.5 g
Polyfat 1.1 g
Protein 11 g
Carbohydrate 34 g
Fiber 3 g
Cholesterol 20 mg
Iron 1 mg
Sodium 562 mg
Calcium 286 mg