As everyone knows, I love soup in this cold, wet weather. I don’t usually make cream based soups (they are not my favorite and they are not as healthy) but I know the BOY loves Broccoli Cheddar soup. Historically, Broccoli Cheddar is not the healthiest soup option, so I was surprised to find this recipe in my new Points Plus Weight Watchers Recipe Book. Although the BOY claims to check in on my blog, he actually doesn’t, so I figured I could serve this to him without sharing that it was a healthy recipe. I used frozen steamed broccoli for ease and the recipe was simple to follow. Please excuse my pictures…I had trouble with lighting in this gloomy weather.
I started sautéing 1 onion in olive oil for about 5 minutes. Add garlic and sauté for 30 seconds more.
Add low sodium chicken broth, water, and sliced potato. Bring to a boil.
During this time, I microwaved 2 bags of broccoli. Add broccoli and return to a boil.
Using a slotted spoon, remove some broccoli mixture and set aside. You’re probably not surprised to find that I used my immersion blender to mash-up the rest of my soup. It turned into a big bowl of green and I was getting worried as to where the Cheddar would fit in and whether the BOY would try a green-colored ‘cheese’ soup.
I returned the broccoli to the bigger mixture and added salt, pepper, and half and half.
I added the ½ cup of 2% sharp Cheddar to the mix. I like that this soup showcases the broccoli instead of the cheese. I also like that you can add more cheese to the top as needed which will add more cheesy taste with less cheesy calories. The BOY walked in just as I was finishing up. He said that the soup looked and smelled great. We’ll see what he says when he tastes it!
Broccoli-Potato Soup with Sharp Cheddar
1 tsp olive oil
1 small onion, finely chopped
1 garlic clove, minced
1 small baking potato, peeled and chopped
1 (14.5 oz) can reduced-sodium chicken broth
1 cup water
1 (1 pound) bunch broccoli, cut into 2-inch floret and stems sliced
1/4 cup fat-free half and half
1/4 tsp salt
1/4 tsp black pepper
1/2 cup shredded reduced-fat sharp Cheddar cheese
1. Heat oil in large saucepan over medium heat. Add onion and cook stirring occasionally, until softened, 5 minutes. Add garlic and cook, stirring constantly, until fragrant, 30 seconds. Add potato, broth, and water; bring to boil. Add broccoli; return to boil.
2. Reduce heat and simmer, partially covered, 5 minutes. Remove 1/2 cup broccoli florets with slotted spoon; set aside. Simmer until potato is tender, about 5 minutes longer.
3. Pour soup, in batches, into blender and puree. Return soup to saucepan and reserved broccoli florets, half-and-half, salt, and pepper. Cook over low heat until hot, about 2 minutes. Remove from heat; add Cheddar, stirring until melted.
Nutrition for 1 generous cup (321 g): 3 points plus value
Fat: 3 g
Sodium: 303 mg
Carbs: 18 g
Fiber: 3 g
Protein: 9 g