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Loaded Broccoli Cheese and Potato Soup – so full of flavor and so many delicious ingredients. This soup will keep you warm and full any time.

Yeild:

Servings: 5 • Serving Size: 1-2/3 cups • Points+: 7 pts • Smart Points: 9

Ingredients :

1 small onion, chopped

1 medium carrot, chopped

1 celery stalk, chopped

2 cloves garlic, minced

1 tbsp butter

2 tbsp flour (all purpose, whole wheat or ap gluten-free)

2 1/2 cups less sodium chicken broth (or vegetable broth)

1 cup fat free milk

2 medium potatoes, peeled and diced small

1/4 tsp kosher salt and fresh pepper

4 cups (about 2 heads) broccoli florets, chopped into small pieces

1-1/2 cups reduced fat shredded sharp cheddar

2 slices 2% American cheese

1 tbsp parmesan cheese

 

Preparation

Chop onion, carrot, celery, garlic in a chopper or mini food processor.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.

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Nutritional Info :

Calories: 236 • Fat: 11 g • Sat Fat: 7 • Carb: 27 g • Fiber: 5 g  • Protein: 18 g
Sodium: 753 mg • Choles: 36 mg