Broccoli Cheese and Potato Soup

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This thick and creamy broccoli, cheese and potato soup is lick-the-bowl good!

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.
Broccoli Cheese and Potato Soup

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. What are some of your favorite childhood soups?

How To Make Broccoli Cheese and Potato Soup

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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.
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4.87 from 98 votes
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Broccoli Cheese and Potato Soup

239 Cals 16 Protein 25.5 Carbs 9.5 Fats
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Yield: 6 servings
COURSE: Lunch, Soup
CUISINE: American
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.


  • 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


  • 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.


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 Plus: 7
Keywords: broccoli cheddar potato soup, Broccoli Cheese and Potato Soup, broccoli potato cheese soup, potato and broccoli cheese soup

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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.


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  1. This is my go to for lunch meal prep. I like my soup chunky so I don’t immersion blend or food process. I hand chop the veggies fine. To get the thickness I boil a small head of cauliflower till soft and drain most of the water and immersion blend it and put in when I add the broccoli. Gives me the thickness and adds even more veggies to this awesome soup! Another skinnytaste recipe winner!

  2. I actually would rather pull out the food processor or Nutrabullet to do my kitchen work than I would use one of these clunky old things. I’ve never actually been able to use one without worrying about grating my fingers or knuckles alongside my food.

  3. This recipe is fantastic! I did seasoned it with a little celery salt, lemon pepper, seasoned salt. Other than that follow the recipe and it is delicious. My husband couldn’t stop telling me how much he loved it. Serve with a little bread or crackers and you have yourself a meal

  4. I made this for my lunches this week and it is truly amazing! I used 1 3/4 Cabot Seriously Sharp cheddar and omitted the American Cheese. I also added about 3/4 tsp of curry powder with the other spices as I do for anything that involves broccoli and cheddar!

  5. Fabulous. Lots of prep, but well worth it.  Using the food processor is genius.

  6. Made this recipe last night – I wish we had a volume (cups or grams/lbs) instead of 2 medium potatoes. I used 12 little creamer potatoes but I think it may not have been enough. Loved the idea of blending the onions, carrots, celery and garlic in a chopper (or food processor) — reminded me I should do this more often. Very time saving.
    Taste is okay and comes out a bit like baby foood. Good, but Im not sure we’ll remake.

  7. Absolutely fantastic soup, easy and so flavorful.   Only had full fat sharp cheddar so had to add the calories. Thanks Gina!  

  8. We were going out of town and I had a half a bag of baby carrots, half an onion, a ton of potato’s that were already cooked and broccoli I need to use! This was perfect! I didn’t have milk, but did have half a block of cream cheese that needed to be used, so I subbed that. I didn’t have American cheese or sharp cheddar, but I did have sliced medium cheddar.  It was so good!! 

  9. Sooo good and just in time for fall! Thanks for recipe!

  10. This soup is so yummy and easy!

  11. Is the immersion blender supposed to pure the potatoes? They’re still chunky. They are cooked well and crumble with a fork to the touch!

  12. Made it and it was delicious! Although not a common “add”, I served it with chips for an extra crunch and yuummmmm. 

  13. Yummy! Made with 1 & 3/4 cup cheddar chesse (not low fat) no American cheese .My family really enjoyed it, even caught my husband licking the soup ladle, while cleaning up the kitchen! Will be making again soon.

  14. Just made this in the instant pot. Here is what I did: 1) I made the recipe with a few modifications—I omitted the American cheese, used two already baked potatoes that were leftovers in fridge, and increased broth to 4 cups. 2) I used the sauté function to cook onions, garlic, carrots, and celery. (I melted the butter and cooked the veggies in that just like if I did it in a Dutch oven for five minutes.) 3) Once veggies were soft I threw all ingredients in the instant pot EXCEPT Parmesan and shredded cheese. 4) Cooked soup for 6 minutes on high pressure then a natural release for about 20-25 minutes. I tried to do a quick release after five minutes and it just made a mess so I turned the spout back and just let it release naturally. 5) After pressure was released  I opened the pot up and used my immersion blender to Purée the whole thing. THEN I added the two cheeses. They melted instantly. Just had my first cup……DELICIOUS!

    • Thanks for this. I was wondering if it could be made in an instant pot. I prefer to make soups in slow cookers or the instant pot. Worked really well!

    • Yes, thank you! I was about to cook on the stove but my large pots were in the dishwasher which is sooooo slow. Instant pot going now based on your notes!

  15. Is this soup freezer friendly.?

    • I froze two leftover portions and it heated up very nicely. The dairy may separate, but comes together when re-heating.

  16. This recipe looks great! Do you think it’s possible to do it without any flour? My boyfriend needs gluten-free but we don’t have any gluten-free flour on hand at the moment.


  17. Fun to make and delicious, whole family loved it! Thanks for this recipe!

  18. What is AP?

  19. It might sound silly but I am in awe of this soup. I made it spontaneously when I found out my sister and brother in law were coming over and I didn’t have enough dinner. It used ingredients we already had and it came together so quickly and tastes great!! 

  20. We love this soup! It is a very forgiving recipe. I sub some frozen cauliflower for one of the potatoes and use a 1lb bag of frozen broccoli to make it easy.  5 stars! 

  21. I made a double batch today. I doubled the milk and used a very good quality aged swiss slices instead of the American cheese. I added some chili flakes too. This soup is FABULOUS! I will definitely be making this again soon! Thank you Gina!

  22. Is there a way I can do this in a slow cooker? If so for how long?

  23. I just made this soup with a few modifications to lower points on green plan. I added an extra celery and carrot stalk, substituted cauliflower for potatoes (about 2 cups) and didn’t use any milk. I also added a bit more broth (used the whole box), used 2 tbsp of parmesan, and only 150grams of shredded cheddar cheese (no American cheese). It it absolutely delicious. I entered everything into my WW app and it’s 5SP on green when divided into 6 servings. My husband loves it too. Will definitely make it again!

  24. Love this soup! I made it in the instant pot using the saute function for the onions, carrots and celery. Then just put everything except the cheese in and set for six minutes. NR 5 minutes then QR. Added cheese after opening and before using immersion blender. Perfect!

  25. This soup was AMAZING!!! Just made it for dinner – added an extra carrot, celery stalk, onion powder, garlic powder and extra broth. One of my favs.

  26. A lady said above she freezes it and it is fine.

  27. How much additional shredded cheese should be added if I don’t have sliced American cheese?

  28. So good!  The only change is that I double the broth.

  29. Fantastic.

  30. I didn’t have reduced fat cheddar or American cheese so I used 1 cup full fat cheddar.  It was still delicious and actually has 33 fewer calories per cup.

  31. I made this soup yesterday and it was so easy and full of flavor! My whole family loved it. 

  32. this soup was so delicious! my wife is sick and really wanted soup so this hit the spot! very easy to make although it did take a little longer for my broccoli to cook then the time in the recipe. also, i realized later that i left the garlic out by accident and it was still really yummy! thanks!!!

  33. I have made this multiple times. This last time I skipped the potato and used cauliflower. I also used the stems of both the cauliflower and broccoli. I had a lot of veggies so I added more stock (better than bouillon – vegetable). Finally I only used lf cheddar but added some Penzy’s Arizona Dreaming and it was FABULOUS!

  34. This is a very forgiving recipe. I substituted powder Ed dry milk and chicken bouillon powder with the appropriate amounts of water for the milk and chicken broth. Also  used about six tiny gold potatoes (unpeeled) and  subbed an 8 oz pkg of shredded 3 cheese blend (sharp cheddar, Colby and Monterey Jack )for the cheddar and American cheese. Still delicious!!

  35. Very good and healthy. I topped the soup in my bowl with fresh squeezed lemon juice. It added a little acid to brighten the flavor. I also used sharp cheddar cheese, and used my stick blender to make the soup creamy. The second time I made it, I only had 1/2 as much broccoli as called for , so used cauliflower for the other half. . It worked great and I couldn’t tell a difference in the taste. 

  36. Yum yum. Great recipe. The weather has turned cold here for a few days and this hit the spot. With all this Covid stuff and stay at home orders, I had to make a modification or two. Used 2% milk instead of fat free, and Colby jack cheese instead of reduced fat cheddar. ….gotta use what you have or what you can find in the stores!  It turned out great. I used my immersion blender to blend up about half. Perfect texture. The thing I love the most about Ginas recipes is she uses normal easy to find ingredients that most everyone has on hand. Nothing weird or artificial. Keep the great recipes coming. 

  37. Incredible soup with a great balance of flavors and textures. I have made this three times; once with vegetable stock which was equally delicious. Other reviewers have added one additional cup of stock but I prefer it thick as it is. I use an immersion blender and get it somewhat smooth, I like to leave some of the vegetable bits. Once I did it with frozen broccoli, added when the potatoes are put in. So good!

  38. At a bit of a loss as to why people are raving about this recipe. Both a friend and I tried making it, but it just tastes of broth. There’s nothing special about the seasoning, because there isn’t any. It’s fine, but wouldn’t do it again.

  39. I made this tonight. Doubled the batch and added two extra cups of vegetable broth based on many of the comments I read here. It turned out great!  I will definitely make this again! 

  40. I made this soup for my family of 4 and they loved it!  6 year olds are tough, but this soup is definitely going on our regular dinner rotation.

  41. This is an amazing soup, I always have to make a double batch!

  42. I can’t figure out how to make it smooth, it is so grainy.

    • Try blending it in your upright blender or food processor if your broccoli is fibrous, it works better than an immersion blender for broccoli and asparagus I find. 

  43. Made this tonight! Absolutely brilliant! I will be making this again and again

  44. Love this recipe and I’ve made it multiple times! I’ve found that I have to double the amount of liquid however. There is never enough liquid to cover the potatoes while they cook, much less the broccoli. Otherwise great soup!

  45. This soup is hearty, satisfying, and delicious. I don’t use the immersion blender – don’t have one- and love the floating broccoli.  It’s one of our go-to soups. 

  46. This is a little more labor-intensive than I was feeling up to this morning but I’m SO glad I went ahead and made it anyway. Delicious! Now I have leftovers for quick and cozy dinners with a super busy week ahead. 

  47. Is there a way to make this in the instant pot or slow cooker?

  48. What is the point value for the green plan?

  49. Do you have the green points for this recipe 

  50. This is a great recipe, but is much too thick. I made it yesterday and followed the recipe for the amount of liquids, but I would definitely add at least 1 cup more broth next time I make it. Otherwise, it is easy and delicious.

  51. This recipe was awesome and so easy to do! I will definitely make again

  52. I made this for the second time tonight and added shrimp, because hubby wanted meat. It was delicious both times. I also added a little Tony Chacheres to spice up the shrimp.

  53. Panera who?? This is fantastic!

  54. Loved this recipe!! I made it vegan by using 1 cup of shredded daiya and two tbsp of nutritional yeast plus 1/2 cup full fat coconut milk and 3/4 light coconut milk (cans). For butter I used earth balance. SUPER delicious😍 thank you for this base recipe.

  55. I skipped the potatoes and it still had a great consistency. So YES you can omit the potatoes to lower the points. Delish as always, Gina

  56. Delish!  I love how I can control the sodium.  Made this for my parents who are in their 80s.  They loved it and I know its 1000 times better than anything they would buy.

  57. LOVE! LOVE! LOVE! Great recipe. Will definitely make it again.

  58. Can you make this is a crockpot and leave for the day to be ready at night?

  59. I don’t know what I did wrong but my soup was so grainy, it was not good at all.  I had such high hopes!

    • I made this today and mine was grainy too. I think it was the broccoli stems. I tried using the immersion blender to get them smooth, but they were still there. I used a food mill to get them out, worked great. I will use only the broccoli florets next time.

      • I’d think the florets would make it grainy. I put my stems in with the potatoes. My florets are taking forever to cook. It’s been 10 minutes COVERED on low and they are still firm. 

    • I made this last night and the potatoes are what made it grainy. I used russet potatoes and they fell apart once they were cooked. I would remake this without them.

  60. Whole family LOVED this soup! Can’t wait to make again!

  61. To lower the calories and point value, have you tried using cauliflower instead of, or in addition to, the potatoes? Your potato soup made with cauliflower is fabulous, so I wonder if it would give the same delicious results in this recipe and also lower points. Thanks!

  62. This is one of my favorite soups! The recipe is so easy! My family loves this soup with crusty French bread! You will love this soup too!

  63. This is a restaurant-quality soup! I added a dash of cayenne pepper with the cheddar cheese to give it a kick. It also heated up perfectly the next day!

    • This is one of my favorite soups! The recipe is so easy! My family loves this soup with crusty French bread! You will love this soup too!

  64. Can this be made in an Instant Pot? Or is stove top the best bet?

  65. I love soup! I always looking for a new way to enjoy new soup recipes. Thank you so much for sharing great details. Must try!

  66. Could riced cauliflower be used in place of the potato?

  67. Yummy and filling, this is a new favorite in my house!  And so quick to make, I just love this one!

  68. Oh. My. Goodness. I don’t usually leave reviews, but this one deserves it. I made this ahead for dinner tonight, and I am counting down the minutes until it’s time to eat. It’s the best broccoli cheese soup I have every tasted! I opted not to blend it at the end because the soup was plenty thick already and I like the chunks of broccoli in it.

  69. I made this because I had all of the ingredients on hand and they needed to be used up. The soup was great!

  70. Very good! I used one 32 oz carton of vegetable broth, no milk, and only 1 Tbsp of flour. because I don’t like it that thick. After using the immersion blender and adding the sharp cheddar cheese it was plenty thick for me. Left out onions as I can’t eat them. Can’t stand American cheese so didn’t use that. Loved the added taste of the Parmesan! Will be making again. VERY tasty!

  71. Frozen chopped broccoli is by far the best and easiest to use in this recipe. For this recipe, I use about half of a one lb. bag.

  72. OMG! this is some good tasting soup! Kids loved it! This is going to be a regular recipe!

  73. I’m curious, I don’t have the 2% American cheese, will it change the texture or taste of the soup if I omit it?  

  74. Making this for the second time this month 🙂 I went with one huge sweet potato instead of two medium white potatoes. Trying it in the IP this time as mentioned above. We love t his soup!!

  75. I don’t own a food processor, does it matter if I don’t do this for the first step?

  76. As a Skinny Taste newbie, I wanted to let you know the 3-4 recipes I’ve made have all been huge hits, including this last night. Hands down my favorite broccoli cheese soup. 

  77. would this be ok w frozen broccoli?

    • Can anyone tell me how many servings there are, with the 1 1/3c recommended serving size? I would like to possibly “tweak” it a bit to lower the points, but don’t know how many servings to put into the WW recipe builder.

  78. Super yummy!  My son has a dairy allergy so we just thickened this up with a little extra flour and potatoes.  It was delicious!  The cheese and milk really wasn’t missed so bonus for less calories!  

  79. Made the soup today. It was so delicious.

  80. I’ve made this twice so far. I love it!

  81. OMG!   I made this tonight and it turned out SO well.  I used vegetarian broth and 2% fairlife milk as it has more protein and less sugar but other than that stuck to the recipe.  Can’t wait for lunch tomorrow!  

  82. I would love to decrease the carbs just a little. Thinking of trying half cauliflower, half potato. Has anyone tried that?

    • That’s exactly what I did this past weekend when I made it. I used 1 potato and 1 cup of cauliflower. I added the cauliflower later when I added the broccoli. The soup was delicious!

  83. Question? You have been using pureed cauliflower a lot lately to thicken soups. Do you think that would work in this recipe as opposed to the potatoes? It would certainly make it healthier and lower in calories and WW points.

  84. Would using cornstarch vs. any of the flour options serve the same purpose?

  85. Can you make this in an instant pot? I’ve made your recipe the traditional way and it was delicious, just wondering if the instant pot is an option. Thanks!

  86. What do you mean by cheese slices? Would this be something from the deli or just like Kraft slices for sandwiches.  I didn’t see slices pictured in your ingredients 

  87. Would this freeze well?

    • I don;t freeze soups with milk or cheese, so not sure.

    • My family and I LOVE, LOVE, LOVE this soup exactly as it’s written!! I don’t have an Immersion blender, soI just take a cup and put it in the blender on puree for a few seconds. I ordered an Immersion blender today! I serve it w a loaf of bread or biscuits. YUM!!!

  88. Is there a way to reduce the sodium in this recipe or does most of it come from the cheese?

  89. Quite good except I had to add another cup of broth to thin it out a bit. I also put it in the blender at the end. It was sooo good!

  90. Great, easy recipe! The potatoes and the blending really add body without it feeling heavy. For the milk, I used Trader joe’s unflavored coconut creamer plus a little water because my husband drank the milk in the fridge and that’s all we had left 😛
    It still turned out delicious and comforting. A keeper!

  91. Funny, I was in the mood for brocolli soup at 11:00 last night and made something very similar. Large bag (5 cups) frozen winter blend (cauli/broccoli mix) simmered with some chopped onion and a little garlic in 2 c chic broth. Used immersion blender when softened, Added 1/2 c low fat milk & 1/2 c low fat shredded cheddar & nutmeg to taste. Quick, easy & delish! I will definitely try your recipe!

  92. We starved. Not nearly enough protein, let alone calories. Will try as a side dish next time.

  93. My hubby just raved and raved about this soup.  I could not find low-fat American cheese in the deli, so I used 1.5 oz of a Smokey gruyere, as I had it on had.  I bumped the broth to 3 cups to get the soup to 8 cups.  I used 20 oz of potato.  For those adjustments, I got 6 SP for 1 cup for Weight Watchers. 

  94. Hi! Question about the amount of cheddar cheese… if I’m using a block of cheddar and shredding it myself, do I shred enough to fit into a cup and a half? I can never figure out the cheese ratios!?! 

  95. Awesome soup. I substituted leek for the onion and it went very well with the potatoe.

  96. Wondering if you could make this in a crockpot??

  97. I’ve made this twice in less than two weeks and it’s been such a hit. Simple ingredients and easy to make, and it tastes better than any broccoli cheese soup I’ve had in restaurants! I’ve been following your site for a while, own all three cookbooks, and I hardly ever make any recipes that aren’t from SkinnyTaste. Thank you, Gina!

  98. Hi Gina! This soup has become a family fave…especially for my 7 year old son who’s usually a very picky eater! He absolutely loves this soup and has now requested it for his birthday meal 3 years in a row! I was just wondering if you have an Instant Pot version of this recipe…my 3 boys keep me busy so a quicker version would be awesome!! Thanks!! 🙂

  99. Thank you for this recipe and your recipe plans. I really appreciate it.

  100. Oh my word! This soup is incredible! I had some leftover broccoli, carrots, and potatoes from another dinner I cooked earlier in the week. I didn’t want them to go to waste, so I thought, “Soup would be great!” I came across your recipe and it did not disappoint. 

  101. Could I put it all together in the instapot?

  102. Made this for my 78-year-old dad today and he absolutely loved it! He kept saying how good it was, which he doesn’t usually do. I followed the recipe exactly.

  103. This soup was amazing! Like many others, I too left out the American Cheese slices. In my opinion this recipe didn’t need it. I will make one other adjustment next time, however. I will run my immersion blender through the soup BEFORE I add the cheese at the end. I had a little bit of a tough time getting the cheese off of the blender! ?

  104. Love this recipe. I use sweet potatoes instead of white.
    Delish! My children, family and guests have LOVED this dish!  

  105. Taste
    Amazing . period .

  106. By far one of my most beloved recipes. Everyone that tries it wants another bowl! Absolutely perfect. Thanks, Gina

  107. Absolutely delicious! Well worth the time dicing and chopping. I hope to eat it this week for lunch, if my husband leaves me any!

  108. Made this today but had to use a lot more chicken broth to smooth it out othrwise way too thick…otherwise really good

  109. Is this soup best the day you make it (because of the dairy) or does it get better the 2nd and 3rd day? Thanks-I’m making it for tomorrow.

  110. I just realized today that just about everything I make is a Skinnytaste recipe, either from the website or your 2 cookbooks – I can’t wait for the new one! This soup is always a family favorite. When 2 teens and a picky husband like it, there is nothing more to say. Thank you Gina !

  111. I was in a hurry, so I through everything except the milk, flour and cheese into my Instant Pot for 15 minutes. Then I pureed it and stirred in the rest. It was VERY GOOD.

  112. This soup is so easy to make, and SOOOO delicious! It is hard to stop at one serving. I will definitely be making this again soon.

  113. Made this night.  Excellent!  Thank you for all of the great receipes,

  114. Luv this recipe. We like chunky soup, so I didn’t follow the blending step. Recipe a “keeper”. 

  115. Gina, I’d love a substitute for the broccoli. Any suggestions? And thanks for doing what you do. I love receiving your meal plans, with WW Freestlye Points attached!

  116. Assume frozen broccoli would work ok??

  117. My 1 yr old and 2.5 yr olds devour this soup every time. I used bone broth this time just for an extra kick of nutrients. I change the veggie to liquid ratios whenever and it always works out. It’s fool proof really. I love love it.

  118. This is a quick and yummy soup. I added mushrooms and frozen corn kernels just to give it more vegetables.

  119. Wow that was good!!!!

  120. I did not read when to put in the Parmesan cheese 
    Can!t wait to try
    Thank you

  121. OMG!!! Yum Yum Yum! Super easy to make and delicious 🙂 Perfect for a cold wet windy day! I love it!

  122. Can this be made in the IP? Love your site!

  123. I am not crazy about soups in general, but I enjoyed making this one and enjoyed more eating it, absolutely delicious thank you for all your recipes I have been using them for over two years, never disappointed. Thank you again 

  124. Husband said make it again – which was great because I was using up a giant bag of Costco broccoli and doubled the recipe! Of course that means I’ll have to share the leftovers!

  125. This soup is awesome! I have to make this at least every other week. My husband cannot get enough. He is diabetic and this low fat no heavy cream soup helps him keep his blood sugar on the right track. Keep your wonderful recipes coming!

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  127. I would love to try this recipe but I can’t do much dairy.  The cheddar cheese would be fine, but not american,  I can do greek yogurt… do you think subbing that in along with some non-dairy milk and cheddar could work, or would it be a mess?

  128. This has got to be one of the best recipes I have made to date. Perfect for a cold day! Gina, your always making my relatives believe I’m a good cook! After serving this up to my husband and his father after a long day of fishing, my father-in-law called his wife and said, “babe, you have to get this recipe from Amy, it is SOOO good!” hah, nothing feels better than that! Thank you. 5 star for sure

  129. Loved it.  I used 2% milk instead of the fat free.  I also left it chunky.

  130. This sounds amazing! Can almond milk be used instead of the fat free milk? 

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  133. Hokey smokes!! I’ll admit, I wasn’t expecting to like this too much but boy was I surprised!! It’s FABULOUS!! Even my cooked broccoli disliking husband said it was good!! I made it just as directed, even got to use my emersion blender for the first time!! When I served it, I topped it with a sprinkle of cheddar cheese and a few bacon bits.

  134. Made the soup with a Jersey sweet potato instead and it gave the soup just a hint of sweetness!  Love all of your recipes!! Thank You! 

  135. I used extra garlic, extra broth, and excluded the potatoes. Came out delicious! Will def make it again.

  136. Delish! Pretty quick too! I used full fat cheese though!

  137. This was a good one! I prefer the more broth-type soups of Gina’s but this one does not disappoint. 

  138. Amazing soup! My husband and I both loved it. 

  139. This soup is amazing! Made tonight for the 1st time! Will definitely make again!! 

  140. I made this tonight. It turned out GREAT! Thanks for an amazing recipe! 

  141. Just made this for my lunch for the week and oh my word is it delicious. No more spending money at Panera. I love this site. My breakfast and lunches are now strictly Skinnytaste recipes. Thank you!

  142. Do you have an IP version?

  143. Made this soup several times with the same results. Wonderful!!!! Very flavorful and you don’t miss the heavy cream. Gave your recipe out several times. Also gave your website address. Keep them coming. Please!

  144. Loved! I roasted the broccoli, eliminated the American cheese and the soup was very creamy and tasty. Didn’t miss the cream at all. Thank you!

  145. I wanted to make this in my instant pot. Is that possible??

  146. Pingback: Vegetarian Orecchiette Pasta with “Sausage” and Broccoli | XO, Grace

  147. Is there another cheese that could be used that would still give this the same weight watchers points?
    Btw, I love your site and cookbook! I have been making your recipes for a few years.

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  149. Delicious soup!!!! My whole family loves it. How many freestyle points is a serving of this soup? I noticed the grams of sugar isn’t listed so I can’t calculate it myself. Thank you!

  150. Best soup I have ever made.  So flavourful and delicious!

  151. Can you use this recipe in a crockpot  and would anything be different ? 

  152. This is a 5 star recipe! It’s become a family favorite. Our wet winter evenings in Oregon are made warmer by this soup. I always have to double or triple the recipe; the leftovers are as well-loved as the fresh pot of this soup.

  153. This is a lengthy review- I will apologize ahead of time.

    A friend asked me to take his CSA share and broccoli was one of the veggies. Never been a huge fan of broccoli; I figured soup would be pretty safe. I came across this recipe and liked all the ingredients. Two days later the broccoli started looking very sad (grr) SO I had to jump on this immediately. Because the broccoli was wilting I had to incorporate what I had to make the soup, since most of the broccoli had passed its prime. This involved mainly the stalks, mushrooms and heavy cream, no milk. May I just say, soooo good! Please note, when I use mushrooms I reach for Bragg’s and Coconut amino acids, sorry, bad habit; less salt. I followed everything else (sans American cheese) this is such wonderful tasting soup. I’m so looking forward to trying the Oatmeal and Leeks soup. Not about to sub onions; which I have btw for the leeks.Totally looking forward to trying others!

  154. I made this soup recently and really loved it! My boyfriend (who is typically a carnivore / soup-hater) loved it too. I’m wondering – do you think cauliflower could be switched out for the potato? I know it would mildly affect the flavor, but was thinking the consistency might be similar?

  155. Thanks so much for such a delicious recipe! Curious to know how long this can be kept in the refrigerator? I made the soup last Monday night (so one week ago today). How long will it stay good and how long until I can freeze it?

  156. This is okay to freeze even though it is made with dairy products? How long can it stay in the freezer?

  157. I have made this soup many times – it’s super easy, quick and delicious! I’ve done the regular recipe, have doubled it, and just made it again and think I need to definitely triple it or maybe even quadruple it so I have loads of leftovers! I LOVE IT and my teenage kids also love it! It freezes great and is great to pack in lunches. I have made many of your recipes (from your site and cookbooks) and everything is delicious! Thank you, Gina!

  158. Pingback: First Meal Prep Monday – Life in Lipstick and Heels

  159. Since we moved me and my fiancé and ten year old. I been making recipes from Little do they know they are ww friendly and we all enjoy them!!   I am not the best cook and I get tired of repeating foods.  I try to watch what I eat. But thank goodness for this site. It is by far the best I have to double up recipes so there are left overs. Thanks Gina! Keep them coming!! Asking for cook books for Christmas!! ????

  160. I just made this recipe, it’s awesome. My family will so enjoy this soup. Thank you for sharing.

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  162. This is amazing soup!  Easy to prepare but delicious taste.  Better than restaurant broccoli cheese, by far!

  163. Loved this. This one is a keeper. A great way to eat more broccoli.

  164. Does this freeze well?  Just made my first batch!

  165. This was an amazing recipe. Simple too! Made this tonight and the cheese was extremely clumpy.. like I was eating massive clumps of cheese. Can anyone tell me why this happened? The only thing I did different was almond milk instead of fat free. I threw more of it into the blender to break it up and that seemed to work but I’m missing the chunkiness of the vegetables pieces. What Can I do better for the next time? 

  166. This is a great recipe…I have also made it with cauliflower.

  167. I work with special education student, and today, we made this recipe. The students followed the steps perfectly from your description and the end result was delicious soup. Thank you 🙂

  168. We make this soup regularly! To make it freezer friendly, do you freeze it before you add the cheese? Or once you have completed the entire recipe? I want to try to prepare some freezer meals. Thanks!

  169. This soup is delicious.  I didn’t have fat free milk but used 2%. Also, I didn’t feel like taking out the immersion blender so I used a metal potato smasher instead to slightly purée.. Soup was perfect! 

  170. Any insight on how to make this in an instant pot? 

  171. Looks like a wonderful recipe!!!! I really have to watch my carbs…do you think I could substitute cauliflower for the potatoes? 

  172. I make the original WW version of this soup, in fact I made a batch yesterday – it’s so delicious and freezes nicely. I make my own chicken and vegetable broth; I use 1/2 c of FF 1/2 and 1/2; garlic; flax seed; red potatoes; dry mustard and paprika, mmmmmmmmmmm.

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  175. I just made this and it turned out amazing. I did modify it a little by adding chili powder and garlic powder, using low sodium soy sauce instead of salt and fiesta mix cheese instead of the cheese listed as that was what I had on hand. Next time I make it I think I’ll add thinly sliced chicken breast when I make it for people that eat meat.

  176. Pingback: Broccoli, Cheddar and Potato Soup – Thedailywithkate

  177. Made this a second time and love it.  I did us non-fat cheddar.  Not a big no fat cheese fan. 
    Thanks Gina! Love your blog. 

  178. I’ve been scrolling through the comments. I still don’t see the answer if this can be frozen. Anyone?

  179. Has anyone had success freezing this? I just made a batch hoping to freeze but I don’t want a future dinner down the road to be takeout and all the work and food to go to waste! Thank you. Soup is delicious, great recipe!

  180. Thank you for this recipe! I used about 5 cups frozen broccoli, and cooked for 10 instead of 5 minutes. I also added some shredded cooked chicken after using the immersion blender to up the protein and this was a great addition! Definitely one of my favorite recipes! And so easy!

  181. Pingback: The Ultimate List of Themed Meal Planning Ideas | Home Cooked Happy

  182. Made this tonight and it was super good! This was our first meatless Monday and we all enjoyed it. Filling and flavorful. Thanks!

  183. I just made this recipe and it was delicious! It’s very thick/creamy/hearty so I could only eat a small bowl. I topped mine with diced ham cubes and shredded Buffalo cheddar. Instead of cheddar in the soup base I used mozzarella. I omitted celery because I ran out. I used chicken bouillon and water instead of chicken broth. Thanks fellow Brenda!

  184. This was good, but ended up really salty! I’d recommend forgoing the 1/4 salt and 1/4 pepper, and add to taste once the soup is done.

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  186. I have tried this soup and loved it sooo much. My guys weren’t interested in having any so I ended up eating it all my self. LOL Their loss.
    Thanks once again GIna, Regards

  187. This recipe has become a family favorite! It is really wholesome. I make it with vegetable stock. This recipe works perfect for our vegetarian family; even my picky teens love it so much that it’s frequently requested for dinner 🙂

  188. Great recipe! I changed from American to shredded mozzarella. My first time eating broccoli soup and my first time making it – Many thanks!

  189. Just wondering if you’ve ever substituted almond milk for milk in this recipe? One of my kids has a problem with lactose. But, the cheese is okay. Just curious.

  190. Pingback: 13 Freezer Meals to Make Your Dinners Easier | View From Our Terrace

  191. I see questions about freezing the soup, but no answers.  I would be interested to know if anyone has tried freezing the leftovers.

  192. This soup is absolutely delicious! I made it for my boyfriend a few days ago and he requested that I make it again! I am always looking for fast and healthy meals and your website has been a great help! I make your recipes a few times a week.

  193. Just made the other night. Definitely a keeper and one to make again and again. 

  194. This recipe came up under the Vegetarian tab. But unfortunately with chicken broth it’s not vegetarian!!!! bummed but am going to try it with vegetable broth!!

  195. I made this AND IT WAS SO GOOD! THANK YOU SO MUCH! I skipped the Potatoes  and doubled the milk, cheese, flour, and broth. So low calorie. I’m so happy

  196. This was soooo good.

    I swapped out the milk for coconut milk and doubled up on the broccoli 🙂

    Thank you this was probably my favorite so far!

  197. Made this tonight for dinner. Husbands and I both really loved it. I did add additional broth but my husband still thought it was a bit too thick. Maybe I’ll take someone’s suggestion and not add any flour. Great soup.

  198. We LOVED this soup. I followed the recipe almost exactly as written but omitted the American cheese. I also left it more chunky than shown in pictures. I’m always a little skeptical that ‘healthy’ soups will be bland but was so pleasantly surprised by this! Can’t wait to try more of your recipes!!! 

  199. I just made this today and it is fabulous.  Thanks for the recipe. 
    I love checking out your weekly meal plans.  

  200. This is sooo delicious! I am having it right now! So I did it with what I had, and used the Leek soup I made the other day as my broth, and I used 3 thin slices of swiss cheese instead of the cheddar! It is sooo AMazing! Oh and I added a teaspoon of Tumeric and some oregano with the salt and pepper and I added a scant teaspoon of cooking sherry near the end too! Thanks for the inspiration! 

  201. This looks like a great way to sneak brocolli into my son’s diet cos he hates brocolli!
    I am in Australia – what sort of cheese is American cheese and what could I use as a substitute? Thanks 🙂

    • It is a sliced (can be bought at a deli or prepackaged) cheese. You can leave it out if you can’t find it (or add a little more of the cheddar).

    • Look for Dairylea Slices (used to be Kraft)….it is the same idea as American Cheese. 😉

  202. Oh My Goodness. This was a perfect, quick soup for our lunch today! Needed something warm and satisfying, as we are experiencing ice and cold temps here in Ga, My husband and I both went back for seconds ( but half a bowl because it was so filling) I had all the ingredients except for the milk, so I used half a can of condensed soup, thinned out with some water. My broccoli was already cooked from a previous meal which made prep time a little bit shorter. This will be a go-to soup in the future for sure!

  203. I made this last night!!! ❤❤ it’s one of my FAVORITES, perfect for a cold, snowy night

  204. Can I freeze this soup?   I dont particularly like it but husband loves broccoli cheddar soup.

  205. My husband and I loved the flavor of this soup but for some reason my cheese wouldn’t melt 🙁 I bought a block and shredded it by hand. I consider myself a pretty good cook so I have no idea what I did wrong BUT the flavors were awesome, thank you!

  206. Oh my word! We just had this for dinner and it is delicious. Definitely going to make it again. Thank you for such yummy recipes.

  207. my soup came out really thick…did i do something wrong?? 

  208. I just made this and its already delicious – normally soups need to sit for a day.  I also cut back on the potatoes and used riced cauliflower.  Delish.  Your recipes are so easy and taste amazing.  Thanks!

  209. Love this soup! It’s easy and so yummy on a cold day. My family especially my kids loved it. I liked it because I get to hide those healthy vegetables from the kids. Thanks Gina!

  210. I make a lot of soups during the colder months, and this soup recipe is the best one I’ve ever tried!  Really yummy and filling.  Definitely will be adding this into the soup rotations for the winter!

  211. Super yummy. Easy to make! 

  212. This soup is awesome.  I add cauliflower and some cheddar cheese.  

  213. Delicious exactly as written! I used frozen vegetables so mine took longer to soften. When I added the frozen broccoli I had to turn up the heat and it took about 15 minutes to soften. Thanks for a wonderful recipe!!! It didn’t taste “healthy” at all!!

  214. I added a dash of cayenne and old bay too.  Mmm

  215. Made this for the first time, absolutely delicious. Is am eating it all week long. One of the best recipes that I have found on your site!

  216. I’m gonna give the old “I never comment butttt…” because I really don’t. But for real I’m eating this right now. It. Is. the. Bomb.Com. I literally would never ever order broccoli cheese soup. I don’t think I’ve ever even had it. I was like ew really. Blah. BUT NO. it’s so amazing. Make it now. Now!!!!!

  217. If I wanted to use frozen broccoli, would it need to be thawed first or just straight from the freezer and maybe cook a little longer?

  218. I omitted one potato and instead used rutabega TO LOWER the carbs. I also used more broccoli than was asked. I had to add more milk and broth but it was worth it. I added chicken to the top before eating for lunch and this was delicious. I also did as one poster did, which was to add nutmeg and powdered mustard. YUMMMM!!!

  219. This was fantastic!  Using the 1 1/3 measurement per serving I only ended up with 4 servings for some reason.  Will definitely Italy make again 

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  221. Awesomeness!!!!!  EASY to make and fills you up quickly.

  222. If I don’t have an immersion blender or chopper, can I use a normal blender instead?

  223. My family really enjoyed this soup.  My teenager who wanted a smoothie for dinner saw the soup and changed her mind.  My 11 year old picky eater did NOT wrinkle her nose and my husband turned to me after one bite with a huge smile and bouncing head!  Totally a winning recipe and easy to make!  I did have a few substitutions though.  I didn’t have celery so I used just a smidge of celery seeds.  Also didn’t have cheddar so I used a mexican pre shredded cheese from Trader Joe’s.  This tastes so rich!  I have enough for service for 8-10 based on the amount my family eats.  I like it more as a side with a grilled cheese instead of on its own anyway.  Thanks for the recipe!  Will follow your page now! 🙂

  224. I just made it!!!! it’s delicious, thank you for sharing this recipe.

  225. I loved this soup.  I doubled the recipe and shared some with my Mother.  Once it was ready, I placed it in the crockpot on warm so that we could eat it throughout a lazy Sunday afternoon. And, it reheats beautifully.  I was also able to freeze some.  Can’t wait to see if that goes well.  I really wouldn’t call this a quick recipe, but maybe my chopping skills need “sharpening!”


  227. Can this be cooked in a crockpot? 

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  229. Sounds delish. My mom is going thru chemo. Can you omit the cheese or can I substitute the cheese with something else?

  230. What is AP FLOUR?   Can I use almond flour?

    Swap almond milk for regular milk?

    Thx…looks wonderful

  231. Can this be put in a food processor after it’s cooked?

  232. Would coconut flour work with this? (Just used it once so not sure if it would be the same or not) Thanks

  233. So so good. This is the first time I have tried one of your recipes (I usually just google and pick what looks best) but I will definitely be trying some more. The only thing I didn’t use was the “American Cheese” (not sure what that is– Kraft Singles?? I’m from Canada). Also, I added a wee bit-o-curry to add a little bit of a kick. Yum!!! THANK YOU!!! 🙂

  234. I made this tonight and added about 1/2 cup more broth and the leftover rotisserie chicken we had. It was AMAZING! My husband loved it, which is saying something because he is tired of all the soups I have been making. We will be making this at least once a month. Thanks for the great recipe!

  235. So wholesome! Even the picky eaters in my family loved it and requested that we make it more often.

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  237. Anyone have experience with making a big batch, cooling it off, and then freezing it for later? Doing some food prep before the school year starts! Thanks!

    • I was wondering the exact same thing! I like to freeze soups in individual portions to have for a quick meal or work lunch. 

  238. Made this the other night and it did not disappoint! Definitely throwing this in the dinner rotation. Hubby was also a big fan.

  239. This was amazing!. Made it today and it didn’t take long, lots of room for creativity. I followed it to a tee except I only had whole milk and used the heads of broccoli Rabe. Sateeded a container of sliced mushrooms and added it at the end. Added no calories and added a “filling” factory. yes, I will make again.

  240. Hi. I think I will substitute milk for coconut milk.  I plan on using frozen broccoli and kale. It’s all in the SC presently.  As it is winter in australia I’m looking forward to this soup! Cheers Bagelle

  241. Hi Gina, first of all – thank you so much for all your recipes!! I’m just wondering. I live in regional Australia and I can’t get ahold of American cheese. What could I substitute with? 🙂 it looks so so yummy and I really wanna make this soup!

  242. My sister and I call this Crack Soup because it is so addictive! Every time I make it, it takes more than a little self control to not stand at the stove and eat it right out of the pot. I always add a pinch of nutmeg and a half tsp of ground mustard, just like your Macaroni and Cheese soup. Thanks for this recipe, it is one of the best ever!

  243. Yum! I made this in honour of snow in May. :/

    We’ve been following your recipes for a number of years and have never been disappointed, and I thought it was high time I dropped you and line and told you so! In fact, it’s gotten to the point if I give my husband a recipe and it’s not Skinnytaste, he scoffs. 😛 Our newest addition to the table (a one year old) loves your recipes as well! 


  244. You never let me down!  All five of my kids loved this!  All I did was double the recipe except cheese and milk. Still came out amazing!  

  245. Made this today because it’s unseasonably cool.  The adjustments I made were as follows: almond milk instead of fat free cow milk, added 1 cup of 1/2 & 1/2, used frozen carrot, broccoli & cauliflower mixed veggies  thawed & drained instead of fresh & full fat cheese.  We loved it!!

  246. I followed the recipe the best I could with what I had, while trying to go a bit heavy on the broccoli–I used 1 lb raw potato, 3.5 C chicken broth, 1 C 1% milk, ~7 C broccoli, 2 C reduced fat sharp cheddar, 2 T parmesan, and no American…I plugged it all into my recipe builder and it came out to 6 servings for 7 smart points.

    This soup IS very filling, but I'm missing the pronounced cheese taste. I think I might try again with less cheese, but using full fat extra sharp cheddar (or something similar) to try and get it to taste a bit more like the soup I was thinking it would taste like. It is yummy as is, I just have a sneaking suspicion I could modify it a bit to better please my palate! Thanks for the great recipes, Gina!

  247. One of my favorite monthly family recipes! Thanks

  248. Made this last night, it was amazing. Loved it. Thanks.

  249. Very tasty recipe and the broccolli's are rich of protien and enjoy the videos with enjoy

  250. We are snowed in today in Webster, NY, and I made this for lunch. It was amazing! We all loved it. 🙂

  251. This was delicious even without the American Cheese we can't get in Canada and it tasted even better the next day and was still delicious after 2 days. Not a drop of this was wasted, just the way I like it.

  252. Made this last night, didn't have enough broccoli but was good anyway. Can't wait to try with proper amount! I am confused though how it can make 5 servings of 1 2/3 Cups (total 8 cups) when there is only 2.5 cups of broth plus 1 cup of milk. Mine came out to more like 3 servings. Did I miss something?

  253. What gives it so much protein? The cheese?

  254. When I punched in the nutritional content it came up as 7 SP. Do you have any insight??

  255. Myself and my son are dairy intolerant so I substituted the regular dairy cheese with non-cow cheese (Machego sheeps cheese and hard goats cheese), really yummy!

    • All of Cabot creamery’s cheeses are lactose free as is the swiss gold from Boar’s Head. If you want, try the Daiya vegetarian cheeses. If you don’t like Lactaid, unsweetened Almost or Cashew milk work well in these recipes.

  256. this is a great soup-I have used evaporated milk and I have substituted the cheese with herb and garlic laughing cow cheese-it is low in calories-I have skipped the potatoes at times added leeks-mix it up

  257. Made this last night and my kids didn't even care there was broccoli in it. Wahoo!!

  258. I just wanted to say thank you for this amazing recipe. We had it for dinner and it was absolutely amazing. I bought your cookbook yesterday after trying some of the recipes you have shared on your blog, thank you thank you thank you, we love everything you create.

  259. I made this today. It's delicious. I used only one potatoe and no flour. It doesn't need the flour it's thick enough without it. I also used only one cup of cheddar and no American cheese. I also swapped the butter for olive for health purposes. I have high cholesterol. I hope I cut out at least one ww point?

    • How was it with no American cheese?

      • I made it tonight without the cheese slices, and I switched to reduced fat Mexican blend cheese.  It was delicious.  Does take more than 30 minutes to make, quite a bit of prep needed I thought.

  260. I just made this for dinner tonight. Oh my….delicious. My husband went back for seconds. Thank you, Gina.

  261. This looks so yummy but when I calculated the calories I got a lot more for 5 servings. Are you sure about the breakdown.

  262. This was absolutely wonderful!! I will be making many more times in the future!! Thanks Gina

  263. If you use regular cheese, how does that change the count for points

  264. In my calculator it is coming out to points still? Is it because I don't know the sugar amount? How did you get 9? We love this soup and have it quite often.

  265. Very good. One problem, my shredded cheese 'balled' up, whatever that means,maybe the brand? would like for that to not happened next time.
    Loved the soup tho. Thanks a lot.

  266. This sounds delicious! I do have a question, I don't have an immersion blender or food processor. I have thought about getting an immersion blender but after hearing some horror stories, I am concerned they one might scratch my Dutch ovens. Is there one that doesn't ruin your pan?

  267. Made this for lunch/dinner today. I didnt have the parm so subbed in 1/3 a cup of white cheddar and didnt use the cheese slices in the recipe. Also, I only had one potato. But, was absolutely delish and never going to panera for this again! Thanks Gina!

  268. Incredible! Instead of adding potatoes & blending them, I just used leftover mashed potatoes, which thickened the soup up perfectly. SOOOOO yummy! 🙂

  269. This soup was really delicious! I will make this again. Thanks for reposting!

  270. I absolutely love this soup! A healthy way to enjoy a cheesy soup. I doubled the recipe, portioned it out and froze so that I can take these for lunch whenever I want or until I run out.

    Thank you for sharing your amazing recipes!

  271. This soup is delicious! I just finished the last of it. I brought some over to the graandkids and my granddaughter loved it. I will definitely be making this one again. Thank you so much for a delicious and easy broccoli soup recipe!

  272. I made this for dinner tonight and it tasted amazing! Just what I was craving and better than any restaurant! love your soup recipes. Thank you! I'm making your minestrone tomorrow!

  273. Yummy and easy! Just made it tonight and I used frozen broccoli as it's what I had on hand. Both my kids ate it without too much trouble!?

  274. Every time I make one of your soups it becomes my new favorite. So now this Broccoli Potato Cheese is my favorite!! My family loved it too. Thanks Gina 🙂

  275. THANK YOU for sharing your meal planning with us!! You are definitely a God-send for me!!! I needed so much to get that "kick in the butt" and you have done it in a wonderfully helpful way! Keep those meal planning ideas coming!!

  276. Just finished making it! Heavenly! Used left over broc, more carrots and taters, fat free half and half, mostly Swiss cheese – it came out wonderfully. Thanks!

  277. Gina, Thank you for a super recipe – I just made it and it is so unbelievibly delicious. So happy! Skinny taste is so great, I'm absolutely loving it. Have a great week.

  278. Amazing! My 2 year old just devoured an entire bowl!

  279. I work in a group home with people with intellectual disabilities, who also have some diet restrictions. I have been using some of your recipes lately, with this one made last evening. It was a hit!

  280. this recipe is fantastic! i didn't use the four and it was plenty thick still 🙂 Thanks Gina- you've done it again!

  281. Though I live in the US, I was happy to hear I could replace the american cheese as I've never been fond of american, but love the sharp cheddar. This soup is so simple and tasty!

  282. this cheesy broccoli soup is perfect for a healthy dinner

  283. I just made this two weeks ago and it was delicious! Froze the leftovers and I plan to have them this week! Can't wait!

  284. yummy! The other day I had an awesome cream of broccoli soup at this restaurant. I've been wanting to make broc soup ever since then. Now I have the perfect recipe!

  285. Time to cook me some soup.. Yay!

  286. This looks perfect for a fall night! Yum!

    Lifestyle by Joules

  287. Love, love, love this soup!!

  288. Oh yes! This looks fantastic!

  289. Low temps starting to dip into the high 40s in the great southeast, so that means soup season where I live! To the kitchen….

  290. I'm sorry if this was asked before but have you tried freezing it? I'm looking for some freezer meals.

  291. I make this recipe over and over. It is the best!

  292. Gina, I've seen you mention before that you use Cabot cheese. I do too. It's the best out there and it actually has flavor! I'm assuming you use the 50%. Is that correct? Cabot has a 75% and I sometimes mix the two. I ask because I would need to lower the fat in order to eat this, which I can do if I know that your nutrition calcs are based on the 50%. This looks so delicious! I had written off broccoli cheese soup! Maybe I don't have too. Thank you!

    • This was calculated actually with sargento shredded with I am guessing is 75%, that was all I could find this time. Hope that helps!

  293. I just made a double batch of this last week and invited a friend over for dinner…and then packed it for dinner every workday since. Just finished it off today!

  294. Can this easily be done in a crockpot?

  295. Any way to make this dairy free?

  296. Oh man, everything that you have been making this week is really been calling me! Looks delish!


  297. anyone ever try this soup with almond milk???

  298. This soup is fantastic! I made this soup probably 20 times last winter and it has just become the right temperature to make it again! I used cauliflower instead of broccoli a few times and it was equally as wonderful 🙂 thank u!!!

  299. Gina I've made the soup before and loved it. Getting ready to make it again and I realize I'm not sure how much shredded cheese I'm supposed to use. Is it 1/2 cup or 1 and 1/2 cups??

  300. Just made this soup for dinner for the 100th time, and it was comforting now that I am living in the UK (they tend to do stilton and broccoli which isn't my fave). My husband LOVED it, he was like, "is this YOUR recipe?" Then I told him it was yours and that made more sense to him lol. I love SkinnyTaste! 🙂

  301. Please let me know the grams of sugar in this recipe?

  302. Big Yummers from me! This will be repeated. Made exactly as directed, except used a gourmet salt blend and thre in a Parmesan rind. I also blended just a it more than directed for a comforting, lovely thick soup. Thank you!!!

  303. Just tried this recipe. This was delicious. This recipe is a keeper.

  304. This was delicious!!! Definitely will make again, and keep some stocked in the freezer. I felt like I was adding too much salt to get the right flavor….so I switched it up and mixed in about 1/2 TBSP of Dijon mustard. It did the trick!

  305. Just tried it. It's wonderful!! Thank'u for all your delicious recipies!!

  306. This was ABSOLUTELY delicious and incredibly easy. I did everything the same except I used broccoflower (hybrid of broccoli and cauliflower) and it tasted so good. Will be making this again!

  307. I am wanting to make this but my daughter is lactose intolerant. Has anyone made this with lactose free milk and sliced lactose free cheese? Were there any texture issues? I have not been able to find lactose free shredded cheese. Thanks.

  308. This was so amazing! I don't know how it took me so long to see this recipe. My husband is not normally a soup person but he loved this! He took one bite and said, "wow, this is a winner!"

  309. This turned out wonderful! I omitted the American cheese and just added a dash more of cheddar. Now I've got leftovers for days!

  310. I made this for dinner last week and it was delicious. What a tasty way to get more vegetables into everyone's diet.

  311. Gina this soup was delicious! Instead of using the american cheese slices i substituted with a bit more reduced fat cheddar. My sister who loves these kinds of soups told me it was better than the soup from BJ's restaurant! I love that it's delicious and I can eat guilt free. Thanks so much for your amazing recipes!

  312. yummmm

  313. Thank you soooooooooo much for all these delicious recepies. I have a little problem, I don't know how to count the points and I have to loose 15 pound that I gain in Quiting Smoking. Can you please help me what that, I eat everything that you make because its tasty and Healthy. I don't want to be s stick but want my shape back. Thanks

  314. I made this soup in hopes that my children would love a soup other than Ramen Noodles (no such luck). I was "stuck" eating this entire batch myself, for the most part. Not a problem because it was DELICIOUS and FILLING and I did NOT miss the meat! The only thing I had a problem with was the serving size. A cup and a quarter is too much for me. I tried dividing the serving size by 5 so I could figure out smaller portions, but that made each quarter cup result in one point. So I wasn't sure where the extra point came into play. But that's such a small problem considering I WILL be making this soup again! It did freeze well, though fresh is always the tastiest. Love this recipe, thank you!!!

  315. I have made this soup 5 or 6 times now. It is a total hit at my house and my 9 & 11-year-old kids beg for it which makes me very, very happy since it's loaded with veggies.

    I have also made a very large batch (tripled the recipe) and taken it to share for a soup potluck at our church.

    Having said that, here are a few things I've discovered:
    * If you do not have an immersion blender and are using a regular blender or food processor to blend this soup it works much better to do that BEFORE you add the cheese. The first time I made this recipe I did my blending after adding cheese and it made my food processor a cheesy mess that was difficult to clean.
    * Same goes for crock pot cooking. When I made the triple batch for church I cooked the soup on the stove top as written in the recipe following all steps EXCEPT for adding the cheese. Then I used my food processor to blend the soup a few cups at a time and after they were blended I dumped them into the crock pot. I left the soup on low (or buffet setting) just to keep it warm and then just added the cheese about an hour before serving it.
    * Feel free to be generous with the veggies, especially if you are blending them all up. I almost always double the amount of veggies (with the exception of the onion) called for and it tastes just delicious.
    * This soup does actually freeze well. I wasn't sure with the milk and cheese but we had leftover once that we couldn't use before leaving on vacation so we froze it and pulled it out a couple weeks later and it was just as tasty as if it were made fresh!

    Thank you so much for the wonderful recipe!

  316. I made this a few day ago. So delicious! I used cauliflower instead of potatoes and it was damn good. Thanks for all the amazing recipes on the site! We haven't gone wrong yet with any one of them!

  317. Decided to try this tonight for my first time ever making a broccoli cheese soup. So good! Used a couple of peoples' tips of using 1/2 cauliflower & 1/2 potatoes, as well as using a potato masher instead of an immersion blender… worked out perfectly. Definitely adding to my recipe box. Thanks!

  318. I made this last night and it was fantastic! I used no-sodium-added chicken broth and just put a bit of salt in while cooking. The cheese and the pinch of salt were plenty for the flavour. I didn't have American cheese so just used cheddar. I will definitely be making this again!

  319. Do you know the sodium content of this soup?

  320. Yes to slow cooker/crock pot questions. Low for about 4 hrs,
    I make it all the time, though I double the batch. I don't use a blender.
    I think it's delicious chunky. 🙂

  321. Not bad – less creamy that I would have preferred, but you can't beat the taste for the point value! I'd definitely make it again.

  322. made this tonight. it was ABSOLUTELY DECLICIOUS!

  323. This is soooooo good. We have probably made this 3 or 4 times this month alone and made extra last time for my mother in law.

  324. Made this last night when I was so in the mood for broccoli soup. It is delicious and very satisfying…thanks for posting. I didn't have the American cheese slices and just used a little more of the cheddar.

  325. Gina–I've made around a dozen or so of your recipes and I ALWAYS love them. On top of that I convert them all to gluten free when need be. For this recipe I used the Cup 4 Cup gluten free flour blend to sub for regular flour but since it' such a small amount of flour you could just use straight up rice flour. I don't think cornstarch would be as good as rice flour in this recipe. I also used a frozen broccoli/cauliflower mix I had. I was out of celery so I used celery salt. It was absolutely amazing. It made a lot more than I thought. I had a bag of shredded carrots so I used those instead of chopping a carrot stick. Also, I blended this soup quite a bit (I liked it smoother). This is absolutely amazing and I want to thank you for helping me make the WW journey that much easier. I've lost 15 lbs. and have 15 more to go….almost there!! 🙂

  326. Made this last night and it was incredible! (I used frozen broccoli and vegetable broth.) This is going on the "favorite list" at my house. Thank you for sharing!!

  327. Made 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.

  328. made 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!

  329. would sweet potatoes work?

  330. is it ok to use coconut milk in your recipes where milk is called for?
    I really LOVE your recipes and share them all the time!

  331. Gina, 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!!

  332. Gina- 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!

  333. Thanks 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!

  334. I 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!

    • The 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.

  335. Made 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!

  336. Making 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?

  337. Made 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!

  338. Just 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!

  339. Made this for dinner this week and we loved it!!! Another hit Gina!

  340. Can we cook this in a crock pot? I saw several people ask this but never saw the response..thanks Gina, you rock!

  341. I 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 🙂

  342. I 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!

  343. I 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!!

  344. Great 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!

  345. I 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!

  346. I 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

  347. This 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!
    Thanks for another great recipe Gina!

  348. Do you think I could do this in the crockpot? What all should I change?

  349. Just 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.

    BTW, 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!

  350. Made 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!!

  351. Just 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!

  352. This was excellent! Thank you so much!

  353. Made this the other night and it is YUMMY. When I calculate the points I get 7 (OLD) points though… still making again!!

  354. Do you happen to know the sodium content? Thanks

  355. Just 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.

  356. We just had this soup for dinner tonight. It is delicious!

  357. 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!

  358. This was delicious!

    I 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!!!

  359. Made 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!!

  360. 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!

  361. Hi Gina,

    Oh 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.

  362. WOW 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..

  363. This 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!

  364. Absolutely 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)

  365. Oops sorry for the last question I just saw the answer! LOL

  366. What is American cheese? Are they the processed cheese slices? Thanks!

  367. Wow!! 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.

  368. 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!

  369. Gina-

    I 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!

  370. I just made yet another double batch of this soup. It's so tasty and freezes great!

  371. Dear 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?

  372. The 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.

  373. My pleasure, I can't wait to make this again now that the weather is cooler.

  374. My 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.

  375. I 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.

  376. made this tonight it was yummy!!! Everything i've tried making has been great from this website!! thanks so much!

  377. Gina, 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!

  378. Had 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 🙂

  379. I use russet or whatever I have on hand. Yukon gold would be great!

  380. What kind of potatoes did you use here? Would 2 medium Yukon gold potatoes work?

  381. Absolutely 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!

  382. Yes! I can't wait to make this again soon!!

  383. Amazing. 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)….

  384. I've just cooked this, it's even more delicious than it looks!

  385. 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?

  386. Gina,
    My 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.

  387. Gina, made this soup today for lunch and it was yummy.
    Thank you

  388. I 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

  389. Thanks for posting the tip!! And yes, this is super good!!!

  390. For 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!

  391. Wow! 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

  392. Made this tonight and it is yummy!! This will definitely be added into our soup "keepers"!! Thanks!!

  393. Thanks for answering, yes, leave out the American and just add a little more low fat cheddar 🙂

  394. @gailtaylor
    american cheese is a processed very mild 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.

  395. 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.

  396. 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!
    This is such a keeper – Thank you Gina!
    I used frozen broccoli and it worked beautifully.

  397. Gina,
    I 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.

  398. Delicious! Even my 2 and 4 years olds gobbled this up 🙂 Thanks so much for all of the wonderful recipes!

  399. Made 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!

    Thank you for a wonderful recipe.

  400. I 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.

  401. Love the cheese combos! And still 7 points? Hmm!! Gotta check that out 🙂

  402. I just made this for lunch for my hubby and I and OMG it's sooooooo good!

    I 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!

  403. Fabulous- my 1 year old LOVED this soup! Great way to get kids to eat broccoli!

  404. This 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!!!

  405. Just 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!

  406. I completely understand 🙂

  407. I'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!

  408. Haley, you could use 1 tbsp cornstarch instead, or use a gluten free flour like rice flour instead.

  409. Made this tonight, very delicious and filling (which is important). Thanks for the recipe.

  410. 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!

  411. Gina, 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?
    Can't wait to try it!

  412. Just made this soap today and it is DELICIOUS!!! My 6 year daughter even loves it! Thank you for sharing!!!

  413. I 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!

    • Just had a quick question since this soup was my plan for dinner tonight, and like you, I have a russet and white-fleshed sweet potato on hand. Did the sweet take any longer to cook than the original directions? Thank you!

  414. Yes, it is very filling! Perfect cold weather comfort food! Hard to make a bad soup with cheese and broccoli if you ask me!!

  415. Just 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
    thanks for posting this recipe 🙂

  416. this 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!

  417. This is delicious!!! My husband and I loved it and had plenty of leftovers.

  418. We 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!

  419. 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!

  420. Gina,
    I 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

  421. Oh! 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!

  422. This soup is delicious! Just made it for dinner. Very filling, and a great way to get the veggies in.

  423. 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!

  424. Drea- no, just add more cheddar if you it needs it.

    Donna, I know!

  425. This 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.

  426. 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!

  427. O.M.G!!!!!!!!!!!!!!!!!!!!!!!

    I 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!

  428. This 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!

  429. Gina, 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!

  430. This 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 🙂

  431. So delicious, I'm enjoying it right now 🙂 thank you Gina!

  432. 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.

  433. o. 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!!!

  434. This would freeze great. Reheats wonderfully.

  435. How well does this freeze?

  436. Gina,

    I 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 🙂

  437. This was incredible! It's better than Marie Callenders Broccoli Cheese Soup which I hardly ever let myself have because of the fat, etc.

  438. OH 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.

  439. Made this for lunch today and it was delicious! My picky husband just loved it! Thank you so much!

  440. I 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!!!

    I plan to make another pot full this weekend that I can portion out for easy pack lunches.

  441. No not at all, it reheated perfectly!

  442. Hi Gina,

    My 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?


    • That had happened to me as well with broccoli cheese soup. Sometimes the cheese has a tendency to curdle if it is reheated fast. Try lowering the heat and letting it take a little more time to get to the right temperature! I know this is a super late reply….I just found this website 🙂

  443. So happy you all tried it and liked it!

    Niki- twins, wow!

    Nancy- I would love to grow my own shallots!

    Gloria, Happy New Year sweetie!!

  444. Made 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.
    My husband, had two extra helpings, so I was very pleased.

  445. We 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! 🙂

  446. soup was delicious. this site is my source for WW recipies for my wife. I find a new recipie everyday.

  447. Yes, 2% cheddar cheese.

    @Wanted- Good luck this time around!!

  448. I 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!

  449. Tried this for supper tonight. A Winner! Easy and doubled recipe so I have leftovers.

  450. This 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.

  451. Is the shredded sharp cheese supposed to be 2% or the full fat version? Thanks, this looks wonderful!

  452. 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.

  453. Nancy, I love soup in the winter! And I love having leftovers to freeze for lunch!

    You could use more reduced fat cheddar cheese instead, 2 oz.

    • Hi, Gina.
      I just discovered your website recently, and can't believe I haven't been using your recipes sooner! I've made this and the minestrone so far, and they are great!

      I am also a bit confused about the cheese. (I live in Canada too, so maybe there's a theme there.)
      At my grocery store, all of the "reduced fat" cheese still has a much higher MF content than 2%; most say they are fat reduced by about 30% less than original content.

      When you say "reduced fat sharp cheddar" in your recipe but don't specify exact MF content, are you calculating based on 2% sharp cheddar? Maybe that's a common product in the states. Unfortunately, I've yet to see here.

      Let me know so I know for this and future recipes exactly what MF I should be assuming if your recipes call for reduced fat cheese.

      PS Also already ordered your cookbook, and can't wait to receive it! 🙂

  454. what could i use instead of 2% american cheese? i'm in canada and don't even know what it is.

    • I am in Canada too and was just asking myself the same question!

    • I would just sub more cheddar (or leave it out all together depending on whether or not it tasted cheesy enough – either way I assume that'll change the points). I am an American living in Canada and totally love American cheese. It is sad that it isn't here.

    • American cheese is just cheese slices for us in Canada! 🙂

    • I would agree with the suggestion of just using more cheddar. It's a much better flavor and it melts and blends well. I really can't believe that American cheese adds much in terms of flavor or texture. However it you want a more "orange" color to the soup, then it might be worth adding.

    • I am not positive but I think it is cheddar cheese in Canada

    • American cheese is Kraft slices. Anyone in Canada should seriously consider using some of your excellent old Canadian cheddar instead. It will make that soup soooo good!

    • It is similar to our Kraft cheese slices.

    • I'm in Canada too. I'm just going to use all marble because that's what I have on hand. I'm sure the counts will be higher though. I'm sure whit cheddar or any other medium cheese will work.

  455. 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.

  456. Thanks 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!

    Non-fat evaporated milk works fine too, same points!

    • Gina, how do you make your beef stock? I've tried once and it was a major fail. I make chicken and veggie stock so I'm aware of the basics but can't get this one to work. Could you make a recipe??

    • If you ever see beef oxtails at the supermarket they make a fabulous stock. I like to sear the oxtails in a little bit of oil until they develop a deep brown color, and then boil them on medium-low heat for 3-4 hours. You can also use the crockpot for stock and just put it on high for 8 hours or low for 12, that makes amazing stock. I make beef stock less often than chicken/veg because the bones are typically more expensive, but if you have enough than maybe try it with oxtails added!

  457. 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!

  458. Gina,
    I 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.

  459. Funny 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.

  460. Thanks, looks yummy. Do you know how many points plus this would be if I omitted the potato and replaced with cauliflower?

    • Weight Watchers has an website on which you can build a recipe to find the number of points. Good tool to figure SmartPoints. 🙂

  461. I always buy fresh broccoli, I don't care for frozen but frozen would work too.

  462. Are we using frozen or fresh broccoli?

    • I do a lot of cooking, and find either works just as well. BUT I always prefer fresh. If frozen; you may need to saute longer for it to be tender enough. The other thing is that frozen tends to be watery/soggy, which wouldn't matter so much for soup.