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.
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. As the weather is getting cooler, it’s the perfect soup to warm up and leftovers are great to pack for lunch.
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.

When I was a kid, broccoli and cheese was my favorite thing to eat. Anytime we had leftover broccoli I would always heat it up the next day with melted cheese. This soup reminds me of those after school meals I would make for myself.

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 (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

Directions:

  1. Chop onion, carrot, celery, garlic in a chopper or mini food processor.
  2. In a large soup pot, melt butter.  Add chopped vegetables and sauté on low heat until soft, about 5 minutes.
  3. Add flour, salt and pepper to the pot and stir until smooth.
  4. 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.
  5. Add broccoli florets, parmesan cheese, and stir well. Adjust salt and pepper to taste. Cook uncovered until broccoli is cooked, about 5 minutes.
  6. Add cheddar and American cheese, stir well and remove from heat.
  7. 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.

Nutrition Information

Yield: 6 servings, Serving Size: 1-1/3 cup

  • Amount Per Serving:
  • Smart Points: 7
  • Points +: 7
  • Calories: 239
  • Total Fat: 9.5g
  • Saturated Fat: 5g
  • Cholesterol: 30mg
  • Sodium: 603mg
  • Carbohydrates: 25.5g
  • Fiber: 3.5g
  • Sugar: g
  • Protein: 16g

 

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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.