Broccoli cheese soup is one of my favorites. The only thing I hate about it is the fat and calories. Cream based soups are often high in both and broccoli cheese is no exception. So when I was looking in my Taste of Home magazine and saw a healthier version (550 less calories and 54 less grams of fat) I was excited to try it. Even better? It was loaded with one of my favorite foods-potatoes!
This soup was easy to make and was ready to eat in about 30 minutes. The original recipe called for the soup to be pureed in the blender but I really like a chunky broccoli soup. I also added in some cream cheese to thicken the soup and add some flavor.
Overall this was a hearty and tasty soup. There were large chunks of both potatoes and broccoli and the soup was light on the creaminess but still had a delicious cheese flavor. I served it with a tossed salad and whole wheat rolls for a complete meal.
Broccoli & Cheese Potato Soup (Lightened up) (adapted from Taste of Home magazine)
2 large potatoes, peeled and cubed
1 onion, chopped
4 garlic cloves, minced
2 c. chicken broth
2 c. water
1 t. black pepper
1 lb. frozen broccoli florets
3 T. flour
1/2 c. low fat milk
4 oz. 1/3 less fat cream cheese
1/4 t. cayenne pepper
1 c. part skim shredded cheddar cheese
1. In a large pot combine the first 7 ingredients. Bring to a boil then reduce heat to medium and cook for 15 minutes.
2. Stir in the broccoli and return to a boil.
3. In a small bowl whisk the flour and milk together until smooth. Stir into the soup along with the cream cheese. Mix well and cook for 3-4 minutes or until the soup has thickened.
4. Remove the soup from the heat and stir in the cayenne pepper and cheddar cheese. Mix until the cheese is melted.
5. Serve hot with additional cheese for topping.