Lightened Up Broccoli Cheese & Potato Soup

I haven’t always liked Broccoli Cheese Soup.  I guess it’s been something I’ve grown to like as my taste buds have matured. Let’s pretend they have matured. Mmmkayyy? Even if I did shove my face with my child’s Spagettio-O’s and Meatballs the other day for lunch. 
With all of this chilly weather we’re having I wanted to make some comforting thick, creamy, and cheesy soup.  Without all of the calories.   
This lightened up version of Broccoli Cheese and Potato Soup was just what I was looking for.  It is still thick and creamy and full of cheesy flavor, but without all the calories that a typical bowl of it would have.  The recipe uses very little butter, very little flour, skim milk, and not a ton of cheese. 
Serving with a dollop of sour cream is a must!  I like to put it in the bottom of the bowl before pouring the soup in.  Makes it even creamier.   
 
 

Lightened Up Broccoli Cheese and Potato Soup
Ingredients
1 small onion, chopped
1 carrot, chopped
1 celery stalk, chopped
2 cloves garlic, minced
1 tbsp butter
2 tbsp flour
2 1/2 cups fat free chicken broth (or vegetable broth)
1 cup fat free milk
2 medium potatoes, peeled and diced small
salt and fresh pepper
4 cups (about 2 heads) broccoli florets, chopped into small pieces
1-1/2 cups 2% shredded sharp cheddar
2 slices 2% American cheese
1 tbsp parmesan cheese
Instructions
Chop onion, carrot, celery, garlic in a chopper or mini food processor.  (I Just finely chopped mine with a knife).
In a large soup pot, melt butter.  Add chopped vegetables and sauté on low heat until soft, about 5 minutes.
Add flour, salt and pepper to the pot and stir until smooth.
Add chicken broth, milk and potatoes and set heat to high until it comes to a boil, then cover and cook on low until potatoes are soft, about 10-15 minutes.
Add broccoli florets, parmesan cheese, and stir well. Adjust salt and pepper to taste. Cook uncovered until broccoli is cooked, about 5 minutes. Add cheddar and American cheese, stir well and remove from heat.
Using an immersion blender, quickly blend part of the soup for a quick second or two. If you don’t have an immersion blender, remove about 1-2 cups of potatoes and broccoli, place it in your chopper, then add it back to the soup. This helps thicken it a bit. ( I skipped this….and it was still thick enough for me!)

source: Skinny Taste

Comments

  1. Yum! Cant wait to try it :)

  2. Mmm this soup sounds lovely!

  3. This sounds really good! {And I’m not even usually a broccoli fan.}

  4. I love broccoli soup, but adding potatoes and cheese? <3

  5. Anonymous says:

    How many does this serve?? 1 carrot, 1 celery.. doesn’t sound like much.

  6. Anna Johnson says:

    Just finished my first bowl with the roommate, and can’t get enough!! We shook a little bit of garlic powder and pepper on it after we dished it up to kick it up a notch, and next time may even add some red pepper flakes for some more spice :)

  7. I made the soup but I added more garlic and some ginger. I also doubled up the recipe to make more for leftovers.

  8. Very good!!! I try it today.

  9. I just made this and its delish! I added 2 more carrots & celery stalks. I also added an extra tater! Its going to be perfect for camping in the mountains this week! Thanks!

  10. Zach and Chloe Johnson says:

    Found this post on Pinterest a few days ago, and we’re making it for lunch today! Can’t wait to see how it turns out!!

    Chloe

Trackbacks

  1. […] soup, but generally abstain because I know liquid cheese in a bowl can’t be healthy. This Lightened Up Broccoli Cheese and Potato Soup by Sweet Treats and More solves that problem. 3. This Creamy Tortellini Soup […]

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