I haven’t always liked Broccoli Cheese Soup. I guess it’s been something I’ve grown to like as my taste buds have matured. Let’s pretend they have matured. Mmmkayyy? Even if I did shove my face with my child’s Spagettio-O’s and Meatballs the other day for lunch.
With all of this chilly weather we’re having I wanted to make some comforting thick, creamy, and cheesy soup. Without all of the calories.
This lightened up version of Broccoli Cheese and Potato Soup was just what I was looking for. It is still thick and creamy and full of cheesy flavor, but without all the calories that a typical bowl of it would have. The recipe uses very little butter, very little flour, skim milk, and not a ton of cheese.
Serving with a dollop of sour cream is a must! I like to put it in the bottom of the bowl before pouring the soup in. Makes it even creamier.
4 cups (about 2 heads) broccoli florets, chopped into small pieces
1-1/2 cups 2% shredded sharp cheddar
2 slices 2% American cheese
1 tbsp parmesan cheese
Chop onion, carrot, celery, garlic in a chopper or mini food processor. (I Just finely chopped mine with a knife).
In a large soup pot, melt butter. Add chopped vegetables and sauté on low heat until soft, about 5 minutes.
Add flour, salt and pepper to the pot and stir until smooth.
Add chicken broth, milk and potatoes and set heat to high until it comes to a boil, then cover and cook on low until potatoes are soft, about 10-15 minutes.
Add broccoli florets, parmesan cheese, and stir well. Adjust salt and pepper to taste. Cook uncovered until broccoli is cooked, about 5 minutes. Add cheddar and American cheese, stir well and remove from heat.
Using an immersion blender, quickly blend part of the soup for a quick second or two. If you don’t have an immersion blender, remove about 1-2 cups of potatoes and broccoli, place it in your chopper, then add it back to the soup. This helps thicken it a bit. ( I skipped this….and it was still thick enough for me!)