Healthy Broccoli and Potato Soup
When the chilly weather rolls in, there’s nothing quite like a warm, comforting bowl of soup to warm your soul. This Healthy Broccoli and Potato Soup is not only packed with flavor but also loaded with nutritious ingredients that will make you feel good inside and out. Creamy, cheesy, and oh-so-satisfying, it’s the perfect dish for a cozy night in or a quick weeknight dinner.
Why It’s My Go-To
This soup has quickly become a staple in my kitchen for several reasons. First and foremost, it’s incredibly easy to make. With just a handful of ingredients and minimal prep time, you can whip up a delicious meal that the whole family will love. Plus, it’s a fantastic way to sneak in some vegetables without anyone being the wiser! The combination of broccoli and potato creates a hearty base that is both filling and nutritious. And let’s be honest, who can resist the creamy texture and cheesy goodness that comes with each spoonful?
Ingredient Rundown
To create this delightful Healthy Broccoli and Potato Soup, you’ll need the following ingredients:
- 1 large russet potato, cleaned, unpeeled: This potato adds creaminess and substance to the soup.
- 3 ounces 1/3 less fat cream cheese: For that rich, creamy texture without the extra calories.
- 1 tablespoon olive oil: A healthy fat that helps sauté the veggies and adds flavor.
- 1 medium onion, chopped: This adds sweetness and depth to the soup.
- 1 garlic clove, minced: Because garlic makes everything better!
- 3 tablespoons flour: For thickening the soup and giving it that luxurious mouthfeel.
- 4 cups chicken broth/stock: The flavorful base of the soup; you can substitute with water if necessary.
- 1 can low-fat evaporated milk: This lends a creamy texture without being overly rich.
- 1/2 teaspoon salt: To enhance the flavors of the ingredients.
- 1/4-1/2 teaspoon black pepper: For a hint of spice.
- 1 12-ounce bag frozen chopped broccoli: Convenient and packed with nutrients.
- 1 1/2 cups shredded sharp cheddar cheese: The star of the show, adding rich flavor.
What’s in the Gear List
Before you get started, gather the following kitchen essentials:
- Large pot: Ideal for making soups and stews.
- Wooden spoon: Perfect for stirring without scratching your pot.
- Measuring cups and spoons: For accurate ingredient measurements.
- Blender or immersion blender: To achieve that smooth, creamy texture.
- Cutting board and knife: To chop your veggies quickly and efficiently.
Healthy Broccoli and Potato Soup — Do This Next
Now, let’s dive into the step-by-step process of making this delicious soup.
Step 1: Sauté the Vegetables
In a large pot, heat the olive oil over medium heat. Once hot, add the chopped onion and minced garlic. Sauté for about 3-4 minutes, or until the onion is translucent and fragrant.
Step 2: Add the Potato
Dice the large russet potato into small cubes and add it to the pot. Stir everything together for another 2 minutes to combine the flavors.
Step 3: Create the Base
Sprinkle the flour over the vegetables and stir well, cooking for about 1 minute. This will help thicken the soup as it cooks.
Step 4: Pour in the Broth
Slowly add the chicken broth or water while stirring continuously to prevent any lumps from forming. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 15 minutes, or until the potatoes are tender.
Step 5: Add the Broccoli
Once the potatoes are cooked, add the frozen chopped broccoli to the pot. Stir well and let it simmer for an additional 5 minutes until the broccoli is heated through.
Step 6: Blend It Up
Using an immersion blender, blend the soup until it reaches your desired consistency. For a smoother soup, blend completely; for a chunkier texture, blend just partially.
Step 7: Add Creaminess
Stir in the low-fat evaporated milk and the 1/3 less fat cream cheese until well combined. Allow the soup to heat through for another 2-3 minutes.
Step 8: Season and Serve
Finally, season the soup with salt and black pepper to taste. Stir in the shredded sharp cheddar cheese until melted and well incorporated. Serve hot, garnished with additional cheese if desired.
Nutrition-Minded Tweaks
If you’re looking to customize this Healthy Broccoli and Potato Soup further, consider these options:
- Swap out the russet potato for a sweet potato for added sweetness and nutrients.
- Use vegetable broth instead of chicken broth for a vegetarian option.
- Incorporate other veggies like carrots or spinach for an extra nutrient boost.
- Experiment with different cheese varieties for a unique flavor twist.
Testing Timeline
If you’re curious about how long this soup takes to prepare, here’s a quick breakdown:
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Keep-It-Fresh Plan
This Healthy Broccoli and Potato Soup is perfect for meal prep! Here are some tips to keep it fresh:
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Freeze individual portions for up to 3 months; just reheat on the stovetop or in the microwave.
- If the soup thickens in the fridge, simply add a splash of broth or water when reheating to loosen it up.
Reader Questions
Can I use fresh broccoli instead of frozen?
Absolutely! If you prefer fresh broccoli, just steam it until tender before adding it to the soup. This will enhance the flavor and texture.
Is there a dairy-free option for this soup?
Yes! You can replace the cream cheese and evaporated milk with coconut milk or cashew cream to keep it creamy while making it dairy-free.
Can I add protein to this soup?
Definitely! You can stir in cooked shredded chicken or white beans for added protein and heartiness.
What can I serve with this soup?
This soup pairs wonderfully with crusty bread, a fresh salad, or a light sandwich for a complete meal!
Next Up in Your Queue
Looking for other healthy recipes to try? Check these out:
Next Steps
Now that you have the recipe for Healthy Broccoli and Potato Soup, it’s time to gather your ingredients and get cooking! This comforting dish is sure to become a favorite in your household. So, grab your apron, and let’s make something delicious today!
Healthy Broccoli and Potato Soup
Ingredients
Equipment
Method
- In a large pot, heat the olive oil over medium heat. Once hot, add the chopped onion and minced garlic. Sauté for about 3-4 minutes, or until the onion is translucent and fragrant.
- Dice the large russet potato into small cubes and add it to the pot. Stir everything together for another 2 minutes to combine the flavors.
- Sprinkle the flour over the vegetables and stir well, cooking for about 1 minute to help thicken the soup.
- Slowly add the chicken broth or water while stirring continuously to prevent lumps. Bring to a gentle boil, then reduce heat and let simmer for about 15 minutes until potatoes are tender.
- Add the frozen chopped broccoli to the pot. Stir well and let it simmer for an additional 5 minutes until the broccoli is heated through.
- Using an immersion blender, blend the soup until it reaches your desired consistency.
- Stir in the low-fat evaporated milk and cream cheese until well combined. Allow to heat through for 2-3 minutes.
- Season with salt and black pepper to taste. Stir in the shredded sharp cheddar cheese until melted and serve hot.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Freeze individual portions for up to 3 months; reheat as needed.
- If the soup thickens in the fridge, add a splash of broth or water when reheating.
