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Reduced Calorie Broccoli Cheese and Potato Soup

Low Calorie Broccoli Cheese and Potato Soup

A light, creamy broccoli and potato soup thickened with a little flour and milk instead of cream, blended smooth and topped with sharp cheddar. Five main ingredients and freezer friendly.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 medium onion diced
  • 3 cups cubed potatoes Yukon Gold preferred
  • 2 cups lower-sodium chicken broth
  • 2 cups water
  • 2 garlic cloves minced
  • 1/2 tsp black pepper
  • 1/8 tsp kosher salt
  • 3 cups broccoli florets fresh or frozen
  • 1/3 cup non-fat milk
  • 3 Tbsp all-purpose flour
  • 1/2 cup shredded sharp cheddar cheese for topping

Method
 

  1. Put the onion, potatoes, broth, water, garlic, pepper and salt in a stockpot and bring to a boil, uncovered.
  2. Cover, reduce to low and simmer about 15 minutes, until the potatoes are soft.
  3. Add the broccoli and return to a boil.
  4. Whisk the milk and flour together, stir into the soup and cook 2-3 minutes until slightly thickened. Remove from the heat and cool a few minutes.
  5. Blend in batches in a food processor or blender (fill no more than halfway) until smooth. Return to the pot to reheat if needed.
  6. Serve topped with a little sharp cheddar.

Notes

Freezes well and makes great leftovers all week.