I’ve been taking a break from blogging and have been cooking up recipes that I have already posted. There are so many good ones! If you haven’t tried them yet, check out vegetable enchiladas, brown rice, chicken and bok choy salad and baked ziti with spinach.
I was so excited to share this great soup this week. Warm, comforting and a little bit cheesy. Yum! So I wrote up the recipe, my daughter took a great picture, and I sat down to finish the post. And then I realized…
I had already posted it last summer! (It doesn’t seem like a summer soup to me, but when I remember how cold our summer was, it all made sense.)
Rats. But then I remembered it’s my blog, so I can do what I want. And I want to feel productive this week so I’m posting it anyways. It’s a better picture anyways (thanks Anna!).
Broccoli Cheese and Potato Soup
1 small onion, chopped
1 carrot, chopped
1 celery stalk, chopped
2 cloves garlic, chopped
1 Tbsp. butter
2 Tbsp. flour
3 cups vegetable or chicken broth
1 cup fat-free evaporated skim milk
3 cups peeled and diced potatoes
salt and pepper
4 cups broccoli florets, chopped into small pieces
1 1/2 ounces sharp cheddar cheese (I used Coastal Cheddar)
1 Tbsp. shredded parmesan cheese
Chop onion, carrot, celery, garlic in a food processor until finely chopped, but not mushy.
In a large soup pot, melt butter. Add chopped vegetables and saute on low heat until soft, about 5 minutes.
Add flour, salt and pepper and stir until smooth.
Add broth, evaporated milk and potatoes and set heat to high until it comes to a boil. cover and cook on low until potatoes are soft, about 10-15 minutes.
Add broccoli florets, parmesan cheese, and stir well. Cook uncovered until broccoli is cooked, about 5 minutes. Add cheddar cheese, stir well and remove from heat.
If you desire a thicker soup, blend part with an immersion blender.
Recipe from Gina’s Weight Watcher Recipes.
Using the Weight Watcher’s Recipe Builder:
4 servings= 7 PointsPlus
5 servings= 6 PointsPlus
4 servings= 5 PointsPlus