Thursday, May 31, 2012

Broccoli Cheese and Potato Soup

Less than 300 calories a serving! There is broccoli and cheese and potato in this wonderful soup. It is so delicious no one would guess it is low calories. I made up a huge batch and froze up servings for a quick lunch or dinner. I got this recipe from My new favorite recipe site. Since trying to cut back calories I had no intention of cutting back on tasty foods. This site is my go to place for dinner and ever incredible desserts!

I like my broccoli soup a little chunky but if you prefer yours smoother, feel free to use a stick blender to smooth it out even more than I did.

And not that you really need to but because this soup was so good, sometimes I wanted more than one serving.  So in my original big batch to freeze, I left out the cheese. Then when I heated it up, I sprinkles some on the top, let it melt then stirred it in.

Broccoli Cheese and Potato Soup
Gina's Weight Watcher Recipes  
Servings: 4 • Serving Size: 1-1/4 cups  Old Points: 5 pts • Points+: 7 pts

Calories: 281.6 • Fat: 8.0 g  Carb: 33.0 g  Fiber: 5.0 g  Protein: 20.4 g 

  • 1 small onion, chopped
  • 1 carrot, chopped
  • 1 celery stalk, chopped
  • 2 cloves garlic, minced
  • 1 tbsp butter
  • 2 tbsp flour
  • 2 1/2 cups fat free chicken broth (or vegetable broth)
  • 1 cup fat free milk
  • 2 medium potatoes, peeled and diced small
  • salt and fresh pepper
  • 4 cups (about 2 heads) broccoli florets, chopped into small pieces
  • 1-1/2 cups 2% shredded sharp cheddar
  • 2 slices 2% American cheese
  • 1 tbsp parmesan cheese


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, thencover 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.