• On Oct, 07, 2024
•  ladyrecipes
•  Recipes

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.
INGREDIENTS
1 small onion, chopped
1 medium carrot, chopped
1 celery stalk, chopped
2 cloves garlic, minced
1 tbsp butter
2 tbsp flour, AP, whole wheat or gluten-free flour
2 1/2 cups less sodium chicken broth, or vegetable broth
1 cup fat free milk
2 medium potatoes, peeled and diced small
1/4 tsp kosher salt and fresh pepper
4 cups about 2 heads broccoli florets, chopped into small pieces
1-1/2 cups reduced fat shredded sharp cheddar
2 slices 2% American cheese
1 tbsp Parmesan cheese
INSTRUCTIONS
Chop onion, carrot, celery, garlic in a chopper or mini food processor.
In a large soup pot, melt butter.  Add chopped vegetables and sauté on low heat until soft, about 5 minutes.
Add flour, salt and pepper to the pot and stir until smooth.
Add chicken broth, milk and potatoes and set heat to high until it comes to a boil, then cover and cook on low until potatoes are soft, about 10-15 minutes.
Add broccoli florets, Parmesan cheese, and stir well. Adjust salt and pepper to taste. Cook uncovered until broccoli is cooked, about 5 minutes.
Add cheddar and American cheese, stir well and remove from heat.
Using an immersion blender, quickly blend part of the soup for a quick second or two. If you don”t have an immersion blender, remove about 1-2 cups of potatoes and broccoli, place it in your chopper, then add it back to the soup. This helps thicken it a bit.
Serving: 1-1/3 cup, Calories: 239kcal, Carbohydrates: 25.5g, Protein: 16g, Fat: 9.5g, Saturated Fat: 5g, Cholesterol: 30mg, Sodium: 603mg, Fiber: 3.5gBlue Smart Points:7Green Smart Points:9Purple Smart Points:5Points +:7