Broccoli Cheddar Cheese Potato Soup
3 points
Here’s a low-point recipe for a Weight Watchers-friendly Broccoli Cheddar Cheese Potato Soup that is creamy, satisfying and light. Makes four servings.
And if you’re not already a Weight Watchers member, sign up using my link to start for just $10/month and then check out my Weight Watchers shopping list here.
Thank you Emighty12!
Be sure to check out our list of the best Weight Watchers snacksto take on the go.
Ingredients:
- 2 cups broccoli florets (chopped)
- 2 medium russet potatoes (peeled and diced)
- 1 medium onion (chopped)
- 2 cloves garlic (minced)
- 4 cups low-sodium vegetable broth
- 1 cup unsweetened almond milk
- 1 cup reduced-fat shredded cheddar cheese
- 1 tablespoon cornstarch (optional, for thickening)
- cooking spray
- Salt and pepper to taste
- Optional: a sprinkle of paprika or chopped green onions for garnish
Instructions:
1.Prepare the Base:
Heat cooking spray in a large pot over medium heat. Add the onion and garlic, cooking until softened (about 3 minutes).
2.Cook Vegetables:
Add the potatoes, broccoli, and broth to the pot. Bring to a boil, then reduce heat to a simmer. Cook for 15–20 minutes, or until the vegetables are tender.
3.Blend Soup:
Use an immersion blender to puree the soup to your desired consistency. If you like a chunkier soup, blend only part of it. Alternatively, transfer half of the soup to a blender, then return it to the pot.
4.Add Milk and Cheese:
Stir in the almond milk. In a small bowl, mix the cornstarch with a bit of water to create a slurry (if using). Stir this into the soup. Add the shredded cheddar cheese, stirring until melted and smooth.
5.Season:
Taste and adjust seasoning with salt and pepper. If you prefer a smokier flavor, add a sprinkle of paprika.
6.Serve:
Ladle into bowls and garnish with additional cheese, green onions, or paprika if desired.
If you love these Weight Watchers recipes and want more, be sure to join The Staten Island Family Recipes Facebook group for daily updates.
Broccoli Cheddar Cheese Potato Soup
Ingredients
- •2 cups broccoli florets chopped
- •2 medium russet potatoes peeled and diced
- •1 medium onion chopped
- •2 cloves garlic minced
- •4 cups low-sodium vegetable broth
- •1 cup unsweetened almond milk
- •1 cup reduced-fat shredded cheddar cheese
- •1 tablespoon cornstarch optional, for thickening
- •cooking spray
- •Salt and pepper to taste
- •Optional: a sprinkle of paprika or chopped green onions for garnish
Instructions
- 1.Prepare the Base:
- Heat cooking spray in a large pot over medium heat. Add the onion and garlic, cooking until softened (about 3 minutes).
- 2.Cook Vegetables:
- Add the potatoes, broccoli, and broth to the pot. Bring to a boil, then reduce heat to a simmer. Cook for 15–20 minutes, or until the vegetables are tender.
- 3.Blend Soup:
- Use an immersion blender to puree the soup to your desired consistency. If you like a chunkier soup, blend only part of it. Alternatively, transfer half of the soup to a blender, then return it to the pot.
- 4.Add Milk and Cheese:
- Stir in the almond milk. In a small bowl, mix the cornstarch with a bit of water to create a slurry (if using). Stir this into the soup. Add the shredded cheddar cheese, stirring until melted and smooth.
- 5.Season:
- Taste and adjust seasoning with salt and pepper. If you prefer a smokier flavor, add a sprinkle of paprika.
- 6.Serve:
- Ladle into bowls and garnish with additional cheese, green onions, or paprika if desired.
- Weight Watchers Points:
- •Potatoes: 8 points
- •Broccoli: 0 points
- •Almond milk: 1 point (per 1 cup)
- fat free cheese: Approximately 3 points (for 1 cup; adjust based on brand)
- Total: Divide into 4 servings for approximately 3 points per serving!
Weight Watchers Points:
•Potatoes: 8 points
•Broccoli: 0 points
•Almond milk: 1 point (per 1 cup)
• fat free cheese: Approximately 3 points (for 1 cup; adjust based on brand)
Total: Divide into 4 servings for approximately 3 points per serving!
Leave a Reply