Creamy Vegetable Soup
Prep time: 
Cook time: 
Total time: 
Serves: 8
Serving Size: 1½ cups 6 SmartPoints per serving on WW FreeStyle Plan and Weight Watchers Beyond the Scale Plan 4 PointsPlus per serving
  • 8 cups chicken stock
  • 3 cups rutabaga, cut into 1-inch cubes
  • 2 cups russet potatoes, cut into 1-inch cubes
  • 8 ounces yellow cipollini onions (or any tiny, yellow onion)
  • 1 Leek
  • 12 small carrots with greens still attached
  • 1 cup heavy whipping cream
  • Salt and pepper to taste
  • 2 bay leaves
  1. In a large pot, bring the chicken stock to a boil.
  2. Lower heat, add rutabaga and potatoes, cover
  3. Simmer for 30 minutes or until rutabaga is soft
  4. Mash roughly half of the potatoes and rutabaga, leaving larger pieces.
  5. Preheat oven to 450 degrees F
  6. Halve onions, thinly slice white section of leek, and peel carrots leaving some greens attached (about an inch).
  7. Place on a baking sheet and spray the tops with Nonstick Cooking Spray (Olive Oil Flavor)
  8. Roast for 15 minutes, remove leeks, add them to soup, and continue roasting onions and carrots for 20 additional minutes
  9. Add cream and salt and pepper to taste. Mix until combined.
  10. Remove from heat and add the carrots and onions.
Nutrition Information
Serving size: 1½ cups Calories: 149 Fat: 6.3 Saturated fat: 3.6 Carbohydrates: 21.4 Sugar: 9 Sodium: 982 Fiber: 4.7 Protein: 3.2 Cholesterol: 21
Recipe by You Brew My Tea at