So I just logged in to do a final proofread of this Cheesy Potato Soup recipe, and my post was gone. Blank. Nothing. It was my best post ever. It was witty and insightful, delivered a life-changing message – all. gone. Seriously folks…my mommy brain cannot recreate the greatness of that post, so I will simply cut to the chase and get to the real reason why you’re here…the soup!
Lighter Cheesy Potato Soup is one of the tastiest soups I’ve ever had and is also very easy to make. Win-win if you ask me! I decided to add some broccoli for color and to bump up the nutrition level. I also added more cheese than called for in the original recipe. For the love of cheese, it’s a ‘cheesy’ soup! We’re using reduced-fat cheese here, so this only adds 45 calories per serving. It is worth every bit, trust me.
The result is a light and healthy soup, filled with perfectly tender potatoes, vitamin-packed broccoli and calcium-rich cheese. Mike noted the consistency was just perfect for a cheese soup – not heavy, drips off the spoon nicely. I’d say this is a keeper for sure!
Lighter Cheesy Potato Soup with Broccoli
Yields: 4 servings
- 1 tablespoon butter
- 1 yellow onion, chopped
- 2½ tablespoons all-purpose flour
- 3 cups chopped red potato (about 1 pound)
- 3-4 cups broccoli florets (about 1 stalk)
- 1¼ cups skim milk (or 1%)
- ¾ cup vegetable broth (or chicken broth)
- ½ cup water
- 1 cup (4 ounces) reduced fat (2%) sharp cheddar cheese, shredded
- ¼ teaspoon cayenne
- 2 tablespoons chopped green onions (optional)
- In a medium sauce pan, melt butter over medium-high heat. Add onion and saute 5 minutes or until onion is tender. Sprinkle with flour; cook 1 minute, stirring onion mixture constantly.
- Add potato, broccoli, milk, broth and water to pan; bring to boil. Cover, reduce heat and simmer 10 minutes.
- Add cheese, cayenne pepper, cook 2 minutes or until cheese melts, stirring frequently. Remove from heat immediately once cheese has melted. Top each serving with chopped green onions, if desired.
Adapted from Cooking Light, Jan/Feb, 2012