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A top view of a bowl of soup filled with creamy broccoli and potato soup topped with shredded cheddar cheese.

Lightened Up Broccoli and Cheese Potato Soup

Adding potatoes to a lightened up version of Broccoli and Cheese Soup makes it the perfect creamy and hearty soup for a cold winter evening.
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Calories: 355kcal
Author: Hezzi-D

Ingredients

  • 3 large potatoes peeled and cubed
  • 1 large onion chopped
  • 4 garlic cloves minced
  • 4 c. chicken broth
  • 2 c. water
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 1 teaspoon thyme
  • 1 lb. frozen broccoli florets
  • 3 Tablespoons flour
  • 3/4 c. low fat milk
  • 6 oz. cream cheese
  • 1 1/2 c. part skim shredded cheddar cheese

Instructions

  • In a large pot combine the potatoes, onions, garlic, chicken broth, water, salt, pepper, and thyme.
  •   Bring to a boil then reduce heat to medium and cook for 15 minutes.
  • Stir in the broccoli and return to a boil.
  • 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.
  • Remove the soup from the heat and stir in the cayenne pepper and cheddar cheese.  Mix until the cheese is melted.
  • Serve hot with additional cheese for topping.

Notes

Recipe adapted from Taste of Home

Nutrition

Serving: 1g | Calories: 355kcal | Carbohydrates: 50g | Protein: 13g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Cholesterol: 39mg | Sodium: 1177mg | Fiber: 6g | Sugar: 10g