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Broccoli Cheese Potato Soup

The ultimate comfort meal, lightened up! This broccoli cheese potato soup is hearty and delicious with less calories and all the flavor.

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 5 Servings
Calories: 214 kcal
Course: Soup
Cuisine: American

Ingredients

  • 2 teaspoons olive oil
  • 1 medium onion chopped
  • 2 medium carrots peeled and cut into ½-inch dice
  • 2 medium celery stalks cut into ½-inch dice
  • 3 garlic cloves minced
  • 1 teaspoon dried thyme
  • ½ teaspoon garlic powder
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • ¾ pound unpeeled Yukon Gold potatoes cut into ¾-inch pieces (See Note 1)
  • 2 bay leaves
  • 4 cups vegetable broth (See Note 2)
  • 5 tablespoons all-purpose flour
  • 2 cups nonfat milk
  • 6 cup small broccoli florets
  • 1 cup grated sharp cheddar cheese
  • salt and pepper to taste

Instructions

    Cup of Yum
  1. Heat the olive oil in a large nonstick or enameled cast-iron saucepan set over medium heat. Add the onion, carrots and celery. Cook, stirring occasionally, until the onion is translucent, 5 to 7 minutes.
  2. Stir in the garlic, thyme, garlic powder, salt and pepper. Cook for 1 minute.
  3. Add the potatoes, bay leaves and vegetable broth. Bring to a boil, then reduce the heat so that the broth is simmering. Cook, stirring occasionally, for 10 minutes. Remove and discard the bay leaves.
  4. Place the flour in a medium-sized bowl. While whisking, slowly pour in the milk. Whisk until the mixture is thoroughly combined.
  5. Stir the milk-flour mixture into the soup, along with the broccoli florets. Return to a simmer. Cook, stirring occasionally, until the soup thickens, about 15 minutes.
  6. Remove from the heat and add the Cheddar cheese. Stir until the cheese is melted and combined.
  7. Taste the soup. Season with additional salt and pepper, if desired. Serve.

Notes

  • Note 1: Russet potatoes can be substitute for the Yukon Golds. If using russets, I suggest peeling them before using.
  • Note 2: For a non-vegetarian version, feel free to substitute with vegetable broth. The sodium content varies depending on the brand of vegetable broth you choose. I used the Kroger Simple Truth vegetable broth.
  • Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the LoseIt! calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.

Nutrition Information

Serving 1.5cups Calories 214kcal (11%) Carbohydrates 33g (11%) Protein 10.6g (21%) Fat 5.2g (8%) Saturated Fat 1.9g (10%) Cholesterol 9.9mg (3%) Sodium 671.7mg (28%) Fiber 5.1g (20%) Sugar 10.1g (20%)

Nutrition Facts

Serving: 5Servings

Amount Per Serving

Calories 214

% Daily Value*

Serving 1.5cups
Calories 214kcal 11%
Carbohydrates 33g 11%
Protein 10.6g 21%
Fat 5.2g 8%
Saturated Fat 1.9g 10%
Cholesterol 9.9mg 3%
Sodium 671.7mg 28%
Fiber 5.1g 20%
Sugar 10.1g 20%

* Percent Daily Values are based on a 2,000 calorie diet.