Best low point creamy potato cheese soup

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 4 cups peeled and diced potatoes (about 4 medium-sized potatoes)
• 4 cups low-sodium vegetable or chicken broth
• 1 cup unsweetened almond milk (or any other low-point milk)
• 1 cup reduced-fat shredded sharp cheddar cheese
• 1/2 cup plain non-fat Greek yogurt
• Salt and pepper to taste
• Chopped chives or green onions for garnish (optional)

Instructions:

1. Sauté Vegetables:
   • In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for an additional 1-2 minutes.
2. Add Potatoes and Broth:
   • Add the diced potatoes to the pot and pour in the low-sodium broth. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, about 15-20 minutes.
3. Blend Soup:
   • Use an immersion blender to blend the soup until smooth. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a blender.
4. Add Milk and Cheese:
   • Stir in the unsweetened almond milk and reduced-fat shredded cheddar cheese. Continue to cook over low heat until the cheese is melted and the soup is heated through.
5. Add Greek Yogurt:
   • Remove the pot from heat and stir in the plain non-fat Greek yogurt. Make sure the soup is not boiling when you add the yogurt to prevent curdling.
6. Season:
   • Season the soup with salt and pepper to taste. Adjust the seasoning as needed.
7. Serve:
   • Ladle the creamy potato cheese soup into bowls, and garnish with chopped chives or green onions if desired.