Shawn and I made this yummy soup tonight from Skinny Taste because we were in need of getting rid of some of our fresh produce. We had brocolli and carrots that needed to be cooked asap. I also had some chicken broth left over from the Dijon Mustard Porkchops I made the other night that I needed to finish up too. The verdict of this recipe....
We decided it was a perfect dinner to cook on a cold evening. Very warm and filling!
Brocolli, Cheese, and Potato Soup
Servings: 4 (1 1/4 cup)
WW Pointsplus: 7
1 small onion, chopped
1 carrot, chopped
4 cups of brocolli florets(about 2 heads), chopped
2 medium potatoes, diced
2 cloves of garlic, minced
2 tbsp whole wheat flour
1 tbsp butter
2 1/2 cups of fat free, organic chicken broth
1 cup of organic milk
1 1/2 cups of 2% cheddar cheese
2 slices of American cheese
1 tbsp parmesan cheese
salt and pepper to taste
Chop onion, carrot, and garlic in a chopper (Pampered Chef makes an AWESOME one!).
Melt butter in a large soup pot on med-low temperature. Add chopped veggies on low heat until soft. About 5 minutes. Shawn accidently threw in some of the broccoli so that is why ours has brocolli in it. Brocolli goes in at the end but we couldn't tell a difference.
Add flour, salt, and pepper. Stir until smooth.
Add chicken broth, milk, and potatoes.
Stir often. Turn heat on high until it comes to a boil. Reduce heat to low, cover pot, and cook for 10-15 minutes or until the potatoes are soft.
Add brocolli and parmesan cheese. Stir these in well. Add salt and pepper to taste. Cook uncovered until brocolli is cooked. About 5 minutes. Add cheddar cheese and American cheese. Stir well until blended and remove from heat. Enjoy!!