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| Warm, creamy, broccoli cheese and potato soup. |
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| Brrr!! |
It's a blizzard out there, the East Coast got slammed with snow and winds and even thunder and lightning in some places. Almost everything shut down here in New York and the tri-state area today.
Being snowed in, I was craving something warm, hearty and satisfying and this soup hit the spot. I don't think my photo captured how good this was. My whole family devoured it, even my one year old. Luckily, I had all the ingredients on hand so I didn't have to plow my car out to head to the store. The ultimate comfort food in a bowl.
Broccoli Cheese and Potato Soup
Gina's Weight Watcher Recipes
Servings: 4 • Serving Size: 1-1/4 cups • Old Points: 5 pts • Points+: 7 pts
Calories: 281.6 • Fat: 8.0 g • Carb: 33.0 g • Fiber: 5.0 g • Protein: 20.4 g
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
Directions:
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




















Glad you are okay. The soup looks delicious. (And now I am shaking my head that you work full time, have a very active food blog, and have a one year old? Wonder woman!)
ReplyDeleteYUM YUM YUM! I love broccoli cheese soup but never order it in restaurants because who knows how much cream and full-fat cheese they put in there. Your recipe looks absolutely wonderful, delicious, and healthy!
ReplyDeleteThis looks great! Made your black bean soup today while I was digging my car out. Hope your area plows the streets better than Hoboken!
ReplyDeleteThanks Kalyn! And a 17 year old! I have zero downtime!!
ReplyDeleteMegSmith- Yes, it's one of those soups that can be really high in fat!
Foodie Girl- I'm not sure how the railroad will be tomorrow. I'm sure it will be a mess!
That looks delish! I cannot wait to make this one.
ReplyDeleteI stumbled upon this website and now so happy I did, Started weight watchers yesterday and your website is great to browse thru and realize that food can be healthy, good and low fat. Thanks Gina for your help,
ReplyDeleteKind regards
Lisa
Are we using frozen or fresh broccoli?
ReplyDeleteYum. I love when you post recipes like this and the points values surprise me in a good way. I love broccoli cheese soup. This is another bookmarkable one!
ReplyDeleteWow Gina looks delish and perfect for the snowy weather :) You make everything look so good!
ReplyDeleteOh I can't wait to try this recipe. I will have to hit the grocery store tomorrow to get some of the ingredients.
ReplyDeleteI really love soup! Looks delicious!
ReplyDeleteI always buy fresh broccoli, I don't care for frozen but frozen would work too.
ReplyDeleteThanks, looks yummy. Do you know how many points plus this would be if I omitted the potato and replaced with cauliflower?
ReplyDeleteFunny you should ask, I thought about using cauliflower but I didn't have any. If you replaced the potatoes with 2 cups of chopped cauliflower, it would be 6 points plus.
ReplyDeleteCan't wait to make this Gina! Yesterday was definitely a soup day, I was trapped inside also here in Brooklyn and whipped up a vegetable bean soup. This really looks delicious and decadent,I think I will make it as soon as yesterdays soup is finished! It is a great week to have some hot soup for dinner.
ReplyDeleteGina,
ReplyDeleteI wanted to thank you for this extremely yummy cents and senses appealing soup. I'm somewhat vegetarian and I am always looking for tasty recipes and I just love soups. I wanted to mention that the scraps used from veggies, carrot tops, celery ends, onion skins, etc can be used to make veggie stock. I keep a container in my freezer and add to it until I have enough to make some stock. I say, Why not!? You paid for those veggies, why not use all of it? When I'm done with making my stock I then take the veggie 'leavins' and into the compost they go! I just thought I'd toss out this money saving, calorie saving, earth saving idea.
Gina, I have a recipe similar to this one and I use non-fat evaporated milk as a substitute for the skim milk... makes it taste even more rich and creamy! Love your blog!
ReplyDeleteThanks Monica! Yes, I make chicken and beef stock all the time to clean out my fridge! Great idea to do this with veggies for vegetarians, thanks for your tip!
ReplyDeleteNon-fat evaporated milk works fine too, same points!
I made this for our lunch today. It's only 11:00, but both my husband and I want to eat now! We love your recipes. These soups are especially nice because they don't make a huge pot. We're retired, and like having a different soup every couple days. I did use frozen because I don't have any fresh broccoli right now. It worked fine.
ReplyDeletewhat could i use instead of 2% american cheese? i'm in canada and don't even know what it is.
ReplyDeleteNancy, I love soup in the winter! And I love having leftovers to freeze for lunch!
ReplyDeleteYou could use more reduced fat cheddar cheese instead, 2 oz.
We just finished our lunch. It was so yummy and very filling. Both my husband & I love soups. They're an ultimate comfort food. I'll make your pork chops with shallots and mushrooms for supper. My husband grows shallots in his garden and stores them down in the basement where it's cooler. Shallots are wonderful with mushrooms.
ReplyDeleteWe aren't looking out at snow- but I am craving soup, nonetheless. This looks fabulous. Wishing you a Happy, Healthy New Year, Gina! xox Karina
ReplyDeleteBroccoli and cheese? Potato? YUM! You are the master, Gina! This looks great, and I certainly copied the recipe. Thanks, as usual, for sharing with us. I hope you had a wonderful holiday with your family and I hope your 2011 will be happy, healthy and fantastic! You deserve it!
ReplyDeleteBest,
Gloria
That looks fantastic!!!! Yum, yum.
ReplyDeleteThis looks like perfect "hunker down while its cold outside" food!!! I'm definitely going to give this recipe a go before winter ends!!!
ReplyDeleteIs the shredded sharp cheese supposed to be 2% or the full fat version? Thanks, this looks wonderful!
ReplyDeleteIt's a wet rainy night here and this soup was just what we needed. Unfortunately, I didn't have any broccoli. But we did have a bit of left over ham from Christmas. I used a bit less cheese, too. My family was surprised I could whip up something so good from 'stuff in the refrigerator'! My husband said that I've made some good things, but this was one of the best!
ReplyDeleteThis is a wonderful recipe! I am starting weight watchers and with recipes like this, I might actually be able to stick with it! I have really enjoyed looking through your website and this is the first recipe I tried. A great one to start with! The only thing I did differently was cook the broccoli for about 15 minutes instead of 5. It came out perfectly.
ReplyDeleteTried this for supper tonight. A Winner! Easy and doubled recipe so I have leftovers.
ReplyDeletei'm so glad you mentioned doubling, anonymous. i was just gonna ask if anyone had tried that. i love having stuff in the freezer that i can just pull out and use whenever. good to know that it doubled nicely!!!!
ReplyDeleteI can't wait to try this. I have two holiday parties this week and everything I'm making is going to be WW friendly! Its amazing...when you have the right tools you don't mind doing the work! Maybe this go-round with WW with finally be successful!
ReplyDeleteYes, 2% cheddar cheese.
ReplyDelete@Wanted- Good luck this time around!!
soup was delicious. this site is my source for WW recipies for my wife. I find a new recipie everyday.
ReplyDeleteWe are loving this soup! I pureed it a little more with the immersion blender to make it easier for my almost 11 month old twin boys. They gobbled it up and so did we! Thanks for all the great recipes! :)
ReplyDeleteMade the soup tonight and it was very good. Making Filipino Chicken tomorrow night, so I broiled a few pieces of chicken that I had left after prepping.
ReplyDeleteMy husband, had two extra helpings, so I was very pleased.
So happy you all tried it and liked it!
ReplyDeleteNiki- twins, wow!
Nancy- I would love to grow my own shallots!
Gloria, Happy New Year sweetie!!
Hi Gina,
ReplyDeleteMy husband loves broccoli cheese soup, but we've had problems in the past reheating cheesy soups because the cheese breaks and it looks really unappetizing. But I don't like the idea of using Velveeta. Any problems with that in this recipe?
Thanks,
Kirsten
No not at all, it reheated perfectly!
ReplyDeleteI had to make a double batch of this yesterday, as everyone in the family loved it so much the first time I made it! I added a touch of dry mustard and a dash of hot sauce for a little extra "sparkle". My daughter says it's better than Panera's! Thanks so much for posting this. We love your recipes!!!
ReplyDeleteI plan to make another pot full this weekend that I can portion out for easy pack lunches.
I just added the ingredients to my shopping list! Can't wait to try it!!!!!!! A great start to 2011~
ReplyDeleteMade this for lunch today and it was delicious! My picky husband just loved it! Thank you so much!
ReplyDeleteOH MY this is so amazing. I have never made a homemade soup before, and broccoli cheddar is my absolute favorite. I order it at one of my favorite restaurants when I go home to the midwest to visit my family. However the restaurant version is extremely unhealthy. I can't believe that this is a healthier version yet still is very flavorful and filling. I don't have an immersion blender (I'm a beginner) so I'm assuming it is not as creamy as yours. However, it still tastes really, really good. Thank you Gina! I can't wait to try more.
ReplyDeleteI'm new to cooking, so I was excited to see a recipe for a soup I love that was easy. I absolutely LOVE your blog!
ReplyDeleteThis was incredible! It's better than Marie Callenders Broccoli Cheese Soup which I hardly ever let myself have because of the fat, etc.
ReplyDeleteGina,
ReplyDeleteI made this today. It was great!! Can't wait for lunch tomorrow to have another bowl!
I am really enjoying your blog, finding new recipes to try out.
Thanks for all your hard work :)
How well does this freeze?
ReplyDeleteThis would freeze great. Reheats wonderfully.
ReplyDeleteo. m. g. i just made this soup and it is SOOOO yummy! i LOVE your site and have passed on the web address to friends of mine from high school who i'm doing a 'get healthy' group with. keep up the delish recipes, gina!!!
ReplyDeleteGina, could this be made in a crock pot at all?
ReplyDeleteI have a silly question....I dont like onions so I use onion power instead so I was wondering what I could sub for the celery...
ReplyDeleteI am always told by my mom that she doesnt understand how I have survivied because there are so many foods I dont like!
Made this for dinner last night so that I could try out the immersion blender I got for Christmas. As always, delicious and perfect for a winter evening! :) Thanks again, Gina! Your site has really made a difference in my weight loss.
ReplyDeleteSo delicious, I'm enjoying it right now :) thank you Gina!
ReplyDeleteThis is a wonderful soup: hubby and I enjoyed it as both a light super or a hearty lunch! Love this site: it has made my weight watcher's journey very easy. Marg, down 50# between May 18/10 and Jan 4/11 :-)
ReplyDeleteGina, this is a wonderful soup! I really enjoyed it and so did my boyfriend! I love your website and I love your recipes :) I'm looking forward to trying some more ! I received this one through email while I was in Budapest and said to my boyfriend that we had to make that soup when we would be back home...I'll be making this soup, again and again!
ReplyDeleteThis soup is incredible. I will probably never order it "out" again. I made it for my family to sample so that I could make soup for a friend going through chemo and my husband and I fought over the leftovers. She mentioned that broccoli and protein calm her nausea. She LOVED it!
ReplyDeleteO.M.G!!!!!!!!!!!!!!!!!!!!!!!
ReplyDeleteI just discovered your website in the last week or so and this is the third recipe I've made. While the first two were good, this one BLOWS MY SOCKS OFF!!!! WOW!!!! It is absolutely delish!!!
Thanks so much for all your hard work... people like me who want to lose weight, eat healthy and still eat "real food" are forever indebted to you!
Is the american cheese vital? I don't use it and I'd hate to buy an entire package for just a couple of slices. Thanks!
ReplyDeleteThis was one of four recipes I made this weekend. Sunday was cold and blustery so it was a perfect lunch. I'm only sorry I didn't double the recipe because it was yummylicious.
ReplyDeleteDrea- no, just add more cheddar if you it needs it.
ReplyDeleteDonna, I know!
Thank you so much for including the old points along with the points plus! My husband and I have been doing weight watchers on the old system and I am so pleased that you are still putting the points up. LOVE your recipes....it's the only website/cookbook I use anymore and my husband is always amazed that they are WW!
ReplyDeleteThis soup is delicious! Just made it for dinner. Very filling, and a great way to get the veggies in.
ReplyDeleteOh! My! Gosh! Gina, this one is a knockout. Just made this for lunch. It was so good and so filling. A definite repeat. Thanks girl!
ReplyDeleteGina,
ReplyDeleteI made this soup tonight and boy oh boy did it get eaten fast!!!! I'm from Indiana and we are snowed in so I couldn't get all of the ingredients PLUS we have a family of six so I knew I needed to make more..... funny story I only had one can of chicken broth and beings how I had to double all of the ingredients I knew this wouldn't do. I had already chopped up the onions, celery, carrots, AND potatoes so I dug around the pantry and found two cans of campbell's chicken with rice soup.. LOL. I just used all of it figuring a little rice wouldn't hurt and I let it boil for a long while a voila! It was FANTASTIC!!!!! Thanks soooo much for this and all of your recipes. I heard about this site through a friend and really glad I found it! Hugs! Stephanie
Made this the other night and will not make it again unless I at least DOUBLE it! My 13 year old asked to try it....then asked for a bowl of it! Love that the points are figured out too! SO nice to have some new foods to add to the mix. Thanks!
ReplyDeleteWe got 5 inches of snow on Sunday night and have been iced in for nearly 3 days now! I made this tonight to help warm us up and it is utterly fantastic! When I noticed it only made 4 servings, I figured there wouldn't be any leftovers. Boy was I wrong! It was SO filling, we each only had one bowl! You never disappoint me, Gina!
ReplyDeleteThis is delicious!!! My husband and I loved it and had plenty of leftovers.
ReplyDeletethis is the first time i have commented! just wanted to say that we made this soup for lunch, on a cold snowy day, and it was delicious!! i have a four year old and a two year old, and they both downed it! :) thank you!
ReplyDeleteJust made this soup, and i have to say OMG its the best soup i have ever tasted and its going to be a regular of ours now.... if you havnt made it, do it asap because you are missing out big time
ReplyDeletethanks for posting this recipe :)
Yes, it is very filling! Perfect cold weather comfort food! Hard to make a bad soup with cheese and broccoli if you ask me!!
ReplyDeleteI didn't look to see if anyone else has suggested this - but I have made this recipe twice now and I have frozen portions both times and they thaw out beautifully. The first time I made it I only had 1 small potatoe and one large sweet potato on hand so I made it with those 2 and I would like to suggest substituting a sweet potato for one of the white potatoes. It was so delicious! I crave it every day and my kids (7,12,17) all LOVED IT. Those little rascals ate my leftovers the first time I made it! Great recipe. If we could give recipes star ratings I would give this 5 stars!
ReplyDeleteJust made this soap today and it is DELICIOUS!!! My 6 year daughter even loves it! Thank you for sharing!!!
ReplyDeleteGina, this recipe looks amazing! I'm gluten intolerant, though--could a cornstarch/water mixture be used instead of the flour to thicken the soup? Or would you just recommend omitting the flour?
ReplyDeleteCan't wait to try it!
This is the first soup I've ever made and OH MY GOD it's amazing. And so easy, too! Your site is fantastic, Gina!
ReplyDeleteMade this tonight, very delicious and filling (which is important). Thanks for the recipe.
ReplyDeleteHaley, you could use 1 tbsp cornstarch instead, or use a gluten free flour like rice flour instead.
ReplyDeleteI'm getting ready to make this...I'm so freaking excited. I made the pot pie soup last week and it was so good...my husband even took the leftovers for lunch! Your recipes are saving my butt...with 2 under 2 I don't have a whole lot of time to think of a meal and point it out!
ReplyDeleteI completely understand :)
ReplyDeleteJust wanted to say that this was a hit! I had leftovers for lunch today and my 20 month pushed aside his PB&J and asked for some of the soup. I'm making the asian glazed chicken tonight...can't wait!
ReplyDeleteThis was wonderful! I made several changes but only because I didn't want to go to the store! I used onion powder instead of an onion, minced garlic instead of cloves, and instead of sharp cheddar I used 2% Mexican cheese blend. I'll have to try it with sharp cheese to see if there is a big difference. Also, I do not have a immersion blender so I threw in the chunks of broccoli and potatoes in a mini food processor. Next time I will use a blender to really blend all the foods together. Thank you, Gina for an awesome recipe!!!
ReplyDeleteFabulous- my 1 year old LOVED this soup! Great way to get kids to eat broccoli!
ReplyDeleteI just made this for lunch for my hubby and I and OMG it's sooooooo good!
ReplyDeleteI used shallots instead of the onions and aged Gouda cheese with a bit of Dubliner Cheddar (it's what I had on hand) and it came out great. (The cheese was full fat and the milk was 1% and it still came to 7 points+ per serving.)
Next time I'll have to make a double batch!
Love the cheese combos! And still 7 points? Hmm!! Gotta check that out :)
ReplyDeleteI made this last week and it came out wonderful. It even stood up well to freezing and reheating the rest of the week. Your recipes have all been winners. Thanks.
ReplyDeleteMade this the other night for dinner. I LOVED it! The only problem was that my husband loved it too, there was none left over for lunch!
ReplyDeleteThank you for a wonderful recipe.
Delicious! Even my 2 and 4 years olds gobbled this up :) Thanks so much for all of the wonderful recipes!
ReplyDeleteGina,
ReplyDeleteI realize you live in the U.S.A., I live in Canada and some things are not the same. What is the difference between american cheese and regular cheddar. We don't have american cheese in Canada. we have light or skim milk cheese. a little advise please.
Gail
WOW! I had to comment on how delish this is. I just made it to send my husband off to work with something yummy/healthy. It is only 10AM here and I want to eat it right now. Actually I really wished I doubled the recipe!
ReplyDeleteThis is such a keeper - Thank you Gina!
I used frozen broccoli and it worked beautifully.
Just wanted to say that I am also from Canada and we do not have American cheese here so I just left it out and used the 1 1/2 cups of sharp cheddar. It turned out amazing, you still get that yummy cheddar flavour and it also reduces the Points+ value by 1. I've made this soup three times now and can't get enough, it's delicious.
ReplyDelete@gailtaylor
ReplyDeleteamerican cheese is a processed very mild cheese. http://en.wikipedia.org/wiki/American_cheese
I didn't have this so I just put in a little extra cheddar. Like Kim said--still amazing! will definitely be making this again.
Thanks for answering, yes, leave out the American and just add a little more low fat cheddar :)
ReplyDeleteMade this tonight and it is yummy!! This will definitely be added into our soup "keepers"!! Thanks!!
ReplyDeleteWow! This soup is amazing! As I was making it, I was a bit skeptical about the amount of chicken stock/milk, thinking it needed a bit more. I stuck with it and in the end, it was perfectly thick and creamy and tasted great. Even my picky husband loved it!! Thanks Gina
ReplyDeleteFor those Canadians who are not sure how to substitute the American cheese, I used two portions of Laughing Cow lite cheese. It is so creamy and melts really well - only 1pt+ for two portions!
ReplyDeleteThanks for posting the tip!! And yes, this is super good!!!
ReplyDeleteI made this soup last night and it was wonderful. I also could not wait to have some for lunch today. It was so easy to make! Thanks Gina
ReplyDeleteGina, made this soup today for lunch and it was yummy.
ReplyDeleteThank you
Gina,
ReplyDeleteMy husband and I are loving your recipes. We just tried this soup last night. Delicious! Thanks so much for continuing to put the old WW points values on everything.
I don't get why it says 2% for the cheese...wouldn't it be more of a skinny recipe if it were low fat?
ReplyDeleteI've just cooked this, it's even more delicious than it looks!
ReplyDeleteAmazing. This came in handy tonight, even though it was 90 degrees outside. But with the rain and storms it was perfect. This will be a staple in our home. My son devoured it. I'm excited for leftovers, perfect for "Meatless Mondays" (I used veggie broth, just for that reason)....
ReplyDeleteYes! I can't wait to make this again soon!!
ReplyDeleteHi - I love soups and this one definitely looks delicious. I am wondring what you think about omitting the potato and replacing with white beans?
ReplyDeleteAbsolutely delicious! I just finished making it & I'm just loving the flavors. I think it needed very little salt & pepper because of the other flavors & I replaced the processed American Cheese with low-fat Colby Jack. I'm looking forward to eating this soup for a while since it freezes well too. Thanks!
ReplyDeleteWhat kind of potatoes did you use here? Would 2 medium Yukon gold potatoes work?
ReplyDeleteI use russet or whatever I have on hand. Yukon gold would be great!
ReplyDeleteHad a great cream of cauliflower soup for lunch the other day. I bet I could substitute the broccoli with cauliflower and recreate it! Thanks for the recipe :)
ReplyDeleteGina, I really enjoyed this soup! The potatoes took a long time to cook but I think it was my fault for leaving them too big. I loved the taste and texture of this soup and will surely be making it again. My only complaint was that when the low fat cheese melted it stuck to everything and I really had to scrub to get it off. Oh well, a small price to pay for a hearty vegetable packed soup that tastes amazing! Thanks again for sharing these awesome recipes! I'm loving your website!
ReplyDeletemade this tonight it was yummy!!! Everything i've tried making has been great from this website!! thanks so much!
ReplyDeleteI made this tonight after dinner for lunch for the weekend and my 5 year old was my taste tester. He tasted it and had a thoughtful look on his face and said, "Mommy, can I have just a small bowl of this now?" Great recipe, thanks.
ReplyDeleteMy husband, my newborn, my skrinking waistline, my tastebuds, and our stomaches thank you. thank you gina, really, I have been using your recipes for a while now and I can't believe how great they ALL have been. Thank you.
ReplyDeleteMy pleasure, I can't wait to make this again now that the weather is cooler.
ReplyDeleteThe best Broccoli and Cheese Soup ever! And I also made Gina's potato gratin with turkey meatballs! Everything came out so delicious. Gina, I LOVE, LOVE, LOVE your site! Thank you.
ReplyDeleteDear Gina, I use my crock pot as much as humanly possible. Can this recipe be adapted? I'm tempted to chop everything fine, toss it all in, stir it up and cook on low all day. Would that totally screw it up?
ReplyDeleteThis comment has been removed by the author.
ReplyDeleteI just made yet another double batch of this soup. It's so tasty and freezes great!
ReplyDeleteI just found your website on the weekend, & I have downloaded so many of your wonderful recipes, every one is very simple to make & sound delicious, can't wait to start trying all your recipes in the New Year. Merry Xmas & Happy New Year to you & your family. Thx. again.
ReplyDeleteGina-
ReplyDeleteI absolutely love your website! I have tried a few recipes and they all have been wonderful! Can't wait to make this soup tomorrow. What a way to start the New Year!
I'm totally obsessed with soups and this one is definitely going to become a regular in my house. I used 1 cup of 2% Mexican blend cheese and 1/2 cup 2% cheddar because that's what I had in the frig and it was still amazing!
ReplyDeleteWow!! Yummmmm. I added some cauliflower that I wanted to use up (half a head), an extra carrot and an extra celery stick or two. Also added an extra 1 1/2 cups of chicken stock (kept the cheese the same) and it fed my family of 5 tonight (including 3 smaller kids servings) and we have enough for lunch for my husband and I tomorrow. Thanks for the recipe, so happy to have found your site.
ReplyDeleteWhat is American cheese? Are they the processed cheese slices? Thanks!
ReplyDeleteOops sorry for the last question I just saw the answer! LOL
ReplyDeleteAbsolutely delish! I used fat free half and half instead and it turned out fine. Family loved it,too(and they had no idea it was lower in fat)
ReplyDeleteThis soup is amazing! I made it with broccoli and cauliflower. For those of you who don't have an immersion blender, just let the broccoli simmer a bit longer in the pot (I let the broc/cauli combo simmer about a half an hour) so it had a chance to cook down and get really smooshy. Then just took my potato masher and the soup was really nice and thick, just like I like! Thanks Gina for everything you do!
ReplyDeleteWOW this soup is delish!!!!I just started on WW again & came across Skinnytaste,,,I have made 3 recipes already.They are Fabulous....Thank you so much.Cant wait to try more..
ReplyDeleteDiane
Hi Gina,
ReplyDeleteOh my goddess! This soup was delicious. I love finding new soup recipes and this is now on our favourite list. Thank you all the way from Hong Kong.
I've had this recipe bookmarked for several months now and finally made it tonight... it was FANTASTIC, I only used 1 tsp of butter and did not use the American Cheese either as I try to avoid processed foods... and it all still tasted delicious... as a note, I even liked it before I added the cheddar cheese and might try that in the future to reduce the fat content even more. Thank you for sharing this with us all!
ReplyDeleteMade this for dinner last night and it was DELICIOUS! Just ate the leftovers for lunch. Thank you for the recipes...we've tried several and have been pleased everytime, even my picky husband! Thank you for the inspiration to cook a bit Skinnier. I recommend your site to everyone - the recipes are so straightforward and the beautiful photography is great. THANK YOU!!
ReplyDeleteThis was delicious!
ReplyDeleteI had to modify because I used what I had on hand. I used one white potato, probably 5 cups of broccoli (since I needed to use it up), only 1/4 cup of sargento shredded cheddar, 4 cups of veggie broth, and 4 tsp of "sprinkle" parmesan. It came out to about 150 calories for a cup and it made 6 cups. This was really delicious so thank you!!!
This is the second recipe I tried from Gina's site. I wanted to try another one to see if I'd get hooked...and I think I am! I made this for dinner tonight and it is delicious! I'm not on WW but am trying to eat healthier, so for our guilty pleasure, I made some bacon to crumble on top of the soup! Mmm, good!
ReplyDeleteWe just had this soup for dinner tonight. It is delicious!
ReplyDeleteJust finished this for Sunday lunch. I made it thinking i would have it all week. However my daughter and husband loved it so much it was gone in no time. My 12yr old said "mom you know i am a soup fart but this is really good" for a tween.. that is stars. next time i am going to try a pinch of cayenne in it for my own taste. Thank you so much for a great recipe.
ReplyDeleteDo you happen to know the sodium content? Thanks
ReplyDeleteMade this the other night and it is YUMMY. When I calculate the points I get 7 (OLD) points though... still making again!!
ReplyDeleteThis was excellent! Thank you so much!
ReplyDeleteJust made this soup last night for myself and my boyfriend (pickiest eater and not usually a soup eater) and we both loved it! I love that you don't use any heavy cream in it too... Thanks for the recipe, I love your blog!
ReplyDeleteMade this last night and it was absolutely amazing. My husband who doesn't even like broccoli or vegetables in general had 3 helpings :) Thank you so much!!
ReplyDeleteJust made it and it was hard not to eat it all!! My 2 year-old daughter (who does not like veggies AT ALL but totally LOVES cheese) could not get enough of this soup!! Definitely excited to make it more and more and for more people.
ReplyDeleteBTW, I live in Germany right now so access to Cheddar is limited to say the least so I used Gouda and it was awesome. Also used organic whole wheat flour and that was great as well!
Do you think I could do this in the crockpot? What all should I change?
ReplyDeleteThis soup is so easy to make and is the ultimate comfort food! I'm happy to say that it also freezes and reheats really well. I froze a small batch to test and it still tasted as good as the day I made it. I normally don't like to freeze cream soups because they tend to separate, but I think being low fat actually helped in this instance!
ReplyDeleteThanks for another great recipe Gina!
This comment has been removed by the author.
ReplyDeleteI just wanted to say thank you for keeping such a wonderful blog of all your recipes! I'm a student, so it can be really hard to prepare healthy meals when there's so much other stuff I'd rather be doing. A lot of your recipes have minimal prep time, and it's awesome <3
ReplyDeleteI just found your blog (through Pinterest) yesterday, and am already in love with many recipes...I made this soup just a few hours ago (it's rainy and dreary here), and it is SOO good! I even made it with Lactaid fat free milk, and it was still awesome! I can't wait to try more of your recipes....Love how everything is organized on Pinterest - thanks for putting it all out there for us to share!
ReplyDeleteGreat soup! Tastes very similar to panera bread broccoli soup which I love. I can't call it a 30 min meal though, definently closer to 45-50 with all the chopping. I also had to use a blender which takes a bit more time. I added more stock too because mine was a bit thick. My one year old licked her bowl clean!
ReplyDeleteI LOVED this soup! My husband & I gobbled up the whole pot in one sitting so I shared it on Facebook and Pinned it. After posting on FB, my mom made it for herself, my sister & my 1 year old niece who all raved about it! Thanks so much!!
ReplyDeleteI just made this for lunch. DELICIOUS!!!! With a slight modification to increase to amount and the addiontion of cream cheese, this is the best broccoli potato soup I have made. Very good. Two thumbs up!
ReplyDeleteI made this last week-a single batch while my husband was away on business. The kids inhaled it, and we didn't have enough left over for another meal. Tonight I made a double batch-the husband and kids have demolished it-I *might* have enough left for me to have for lunch this week while they're at work/school :)
ReplyDeleteCan we cook this in a crock pot? I saw several people ask this but never saw the response..thanks Gina, you rock!
ReplyDeleteMade this for dinner this week and we loved it!!! Another hit Gina!
ReplyDeleteJust made this tonight and it tastes AMAZING!!! I added some cayenne powder (cuz I like it spicy) and a squeeze of lime juice right at the end... I can't wait to try your other recipes!
ReplyDeleteMade this over the weekend and swapped out the potatoes for cauliflower. I can honestly say I like it better than with the potatoes (first time I made it - only potatoes; second time - one potato, 1/2 head of cauliflower; this time - only cauliflower). It's somehow creamier. I'm eating a bowl right now and I still love it. I wish I could have it every day!
ReplyDeleteMaking this tonight, can't wait! I'm nervous about reheating it though. Do you reheat it on the stove, or is it possible to microwave it without it separating?
ReplyDeleteMade this today and love this soup. Followed the directions except had only non-fat half and half and regular cheddar in the fridge which upped the calories. But will be about 8 servings here. Thank you for a delicious recipe!
ReplyDeleteI made this soup for my husband and I tonight and was so excited. However, it did not turn out the way I was hoping. The texture turned very grainy rather than creamy when I added the cheddar cheese. Do you think this could be because of the brand of cheese or because I used pre-shredded cheese? I used Sargento 2% Sharp Cheddar. The flavor was great I just couldn't get past the grainy texture. Any suggestions? Thanks!
ReplyDeleteThe trick for me was to add the cheese at the very end, You dont want to cook the cheese where it separates and gets grainy you kind of just want to melt and stir in close to serving.
DeleteThanks for all the great recipes. I stumbled upon your site at the beginning of the week and have made a vegetarian recipe every night so far. All have been top notch, and have received high praise indeed from my meat eating - healthy food averse husband!
ReplyDeleteGina- your site is AMAZING! I made this recipe last night and added two small chicken breasts to the pot while the liquids were simmering (my hunny wanted some meat) and it turned out great!
ReplyDeleteGina, thank you for all the great recipes. We actually had a rainy day here in Arizona, and this soup was perfect. I have been feeding my family with your recipes for a while now, and they have all been hits. I have never blogged before, but I just had to tell you I think your work here is great!!
ReplyDeleteis it ok to use coconut milk in your recipes where milk is called for?
ReplyDeleteI really LOVE your recipes and share them all the time!
would sweet potatoes work?
ReplyDeletemade this for dinner tonight with a few twists. I used sweet potatoes instead of regular. Added boiled/sauted/sliced spicy sausage. Also left out the american cheese. came out great!!!!! thank you so much for a wonderful recipe!
ReplyDeleteMade this for dinner last night. Yummy!!! Doubled it for good leftovers. I used frozen broccoli and it turned out well. I left some larger pieces and put the rest into the blender. I grated the carrots in zest side of the grater so you'd still get the flavor but not the huge chunks.
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