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Broccoli Cheese and Potato Soup
This thick and creamy broccoli, cheese and potato soup is lick-the-bowl good! Pure comfort in a bowl, a one-pot meal your whole family will love and ready in under 30 minutes.
Ingredients
- 1 small onion (chopped)
- 1 medium carrot (chopped)
- 1 celery stalk (chopped)
- 2 cloves garlic (minced)
- 1 tbsp butter
- 2 tbsp flour (AP, whole wheat or gluten-free flour)
- 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 broccoli florets, chopped into small pieces (about 2 heads )
- 1-1/2 cups reduced fat shredded sharp cheddar
- 2 slices 2% cheddar or American cheese
- 1 tbsp Parmesan cheese
Instructions
- 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.
Video
Nutrition
Serving: 11/3 cup, Calories: 239kcal, Carbohydrates: 25.5g, Protein: 16g, Fat: 9.5g, Saturated Fat: 5g, Cholesterol: 30mg, Sodium: 603mg, Fiber: 3.5g
- WW Points: 7