Friday, January 21, 2011

Broccoli Cheese & Potato Soup

This recipe was adapted from Gina's Skinny Recipes, I switched up a few things and will note them in red.

I Loved this soup...Connor not so much, but he informed me it wasn't my cooking, he just doesn't like Any Vegetable Soup.

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) I used regular, not
  • 1 cup fat free milk I used 2%
  • 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 I used regular, not 2%
  • 2 slices 2% American cheese I used regular, not 2%
  • 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 almost soft, about 5-10 minutes (Originally said 10-15 Minutes.)

Add broccoli florets, parmesan cheese, and stir well. Adjust salt and pepper to taste. Cook uncovered until broccoli is cooked, about 15 minutes (originally said 5 min.) 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. (I DIDN'T DO THIS)

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