As the temperatures drop here in Tennessee, something this California girl isn’t used to, I find myself craving a comforting broccoli cheese and potato soup to warm up with! There has been a bit of an adjustment for me regarding the weather (they actually have seasons, haha!), but I kind of like it.
It actually rains. The smell of blossoming dogwood trees in the spring is fresh and inviting. The fireflies in the summer are magical. The leaves turn the brightest orange and red I’ve ever seen. The wind and lightning in a thunderstorm have reminded me of God’s fierce power. And now there is a fresh blanket of snow outside! Each season has its own beauty and wonder, but the forecast for temperatures in the 20s and 30s has me wanting to stay indoors and snuggle in a blanket.
A Favorite Winter Soup: Broccoli Cheese and Potato Soup
I got this recipe from my Taste of Home magazine several years ago and it has become a winter staple ever since. This lightened version of the original broccoli cheese and potato soup is one of my favorites for cool weather. The best part is that you can’t feel guilty for eating two bowls because one serving only has 265 calories. Just looking at this soup makes me feel warmer!
Step 1: Prepare the Vegetables
Start with 1 medium diced onion and 3 cups of cubed potatoes. I like yukon gold the best. When cutting, try to keep the shapes fairly uniform so they will all cook at the same rate.
Step 2: Add Broth and Seasonings
Measure out 2 cups of lower sodium chicken broth.
Now put the broth, potatoes, and onion into a stock pot. Add 2 cups of water, 2 cloves of minced garlic, 1/2 teaspoon of pepper, and 1/8 teaspoon of kosher salt. Bring all of these to a boil with the lid off.
Step 3: Simmer the Soup
Once it has reached a rolling boil, cover the pot and reduce the heat to low. Let it simmer for 15 minutes, or until the potatoes are soft.
Step 4: Add Broccoli
When the potatoes are softened, add in 3 cups of broccoli. Fresh or frozen, it doesn’t matter. Let that return to a boil.
Step 5: Make the Thickening Mixture
Meanwhile, whisk up 1/3 cup of non-fat milk and 3 tablespoons of flour. This mixture will act as the thickening agent.
Step 6: Combine and Thicken
Pour the thickening mixture into the broccoli cheese and potato soup and stir it while it thickens. It will probably take 2-3 minutes. Now remove it from the stove and let it cool for a few minutes.
Step 7: Process the Broccoli Cheese and Potato Soup
Process the chunky broccoli cheese and potato soup in small batches in the food processor. My food processor is the 9 cup version, so I fill it about halfway. If you have a smaller size, make sure not to overfill it or you will have soup everywhere!
Once a batch is blended, pour it into another stock pot until you have finished all the soup.
Step 8: Reheat and Serve
If you don’t have a food processor, a blender will do the job just as well. Return the soup back to the stove and heat again if you prefer.
One side note, broccoli cheese and potato soup freezes well and makes great leftovers throughout the week. It is also a wonderful treat to bring to a new mama or ailing friend.
Step 9: Serve the Soup
Now pour that scrumptious soup into a bowl and top it with a little sharp cheddar cheese. What a healthy, clean lunch!
Serving Suggestions
For something more substantial at dinner time, I serve the soup with a side salad and bread. The salad in the picture is my Cranberry and Candied Pecan Salad. I have also served it with Apple Blue Cheese Salad and Pecan and Goat Cheese Strawberry Salad.
For more winter soup ideas like Ham, Spinach, and Cannellini Bean and Italian Sausage and Lentils, check out my Blog Page or follow my Slurpable Soups Board on Pinterest. Happy Cooking Y’all!
