BROCCOLI CHEESE AND POTATO SOUP

By á-4131

Servings: 6 • Serving Size: 1-1/3 cups • Points+: 7 pts • Smart Points: 7
Calories: 239 • Fat: 9.5 g • Sat Fat: 5 • Carb: 25.5 g • Fiber: 3.5 g • Protein: 16 g
Sodium: 603 mg • Choles: 30 mg

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

Preparation

Step 1

Chop onion, carrot, celery, garlic in a chopper

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.