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
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
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


  1. 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 :)

    • says

      I just made this dairy free. I substituted cashew milk for the skim, added 1 TBS nutritional yeast, and substituted Daiya cheese shreds for cheddar. I also added chopped cauliflower. Yum!

  2. Brenna says

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

  3. Andy says

    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!

  4. 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!!


  5. Sherri M. Doran says

    Made this soup!! Amazing flavor and so quick to make! I didn’t use the American Cheese, added another 1/4 cup of cheddar instead. Great for a blustery autumn day!!!

  6. Sarah says

    Thank you for posting this recipe! I really enjoyed it and it was a great way to get my little one to eat some veggies. I live in Europe so I couldn´t get any shredded cheese but I did put a bit of parmesan and a couple slices of generic cheese, it did the trick. The soup was creamy and flavorful! Thanks again!!!


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