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Homemade Healthy Broccoli and Potato Soup photo

Healthy Broccoli and Potato Soup

This Healthy Broccoli and Potato Soup is creamy, cheesy, and packed with flavor! Perfect for cozy nights in or quick weeknight dinners.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Soup
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 large russet potato cleaned, unpeeled
  • 3 ounces 1/3 less fat cream cheese
  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 1 clove garlic minced
  • 3 tablespoons flour
  • 4 cups chicken broth/stock or water
  • 1 can low-fat evaporated milk
  • 1/2 teaspoon salt
  • 1/4-1/2 teaspoon black pepper
  • 1 12-ounce bag frozen chopped broccoli
  • 1 1/2 cups shredded sharp cheddar cheese

Equipment

  • Large pot
  • Wooden spoon
  • Measuring cups and spoons
  • Blender or Immersion Blender
  • Cutting board and knife

Method
 

Instructions
  1. 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.
  2. 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.
  3. Sprinkle the flour over the vegetables and stir well, cooking for about 1 minute to help thicken the soup.
  4. 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.
  5. 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.
  6. Using an immersion blender, blend the soup until it reaches your desired consistency.
  7. Stir in the low-fat evaporated milk and cream cheese until well combined. Allow to heat through for 2-3 minutes.
  8. 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.