The weather helped me with my menu this week. I had a big bag of broccoli from Costco and immediately thought of this recipe…..but it’s more of hearty-tasting fall/winter soup. But as luck would have it, it seems that we still haven’t started our spring/summer here in the Northwest. Yesterday was windy, rainy and cold, so this was a nice ending to the day.
Potato and Broccoli Cheese Soup
- 1 carrot, chopped
- 1 small onion, chopped
- 1 celery stalk, chopped
- 2 cloves garlic, minced
- 1 Tbsp. butter
- 3 cups vegetable broth
- 1 cup Fat Free Evaporated Milk (or fat-free milk)
- 2 medium potatoes, peeled and diced small (about 3 cups)
- salt and pepper
- 4 cups broccoli, chopped
- 1.5 oz sharp white cheddar, grated
Place onion, carrot, celery and garlic in a mini food processor and chop into very small pieces (you can also just dice the vegetables small with a knife).
In a large soup pot, melt butter over medium heat. Add vegetables and saute until soft, about 5 minutes.
Add flour, salt and pepper. Stir until flour is well incorporated. Whisk in broth and milk.
Add potatoes, bring to boil, then cover and cook on low until potatoes are soft.
Add broccoli, stirring well. Cook uncovered until broccoli is cooked, about 5 minutes. Add cheese, stir well and remove from heat.
Using an immersion blender, blend up soup. Blend a lot if you want it mainly smooth or blend just a bit if you want it to stay chunky.
Adapted from Gina’s Skinny Recipes
Using the Weight Watcher Recipe Builder, I calculated the points+ to be 28 for the entire recipe. If you made 6 servings from the pot, it would be 5 WWpt+ each.