Broccoli, Cheese & Potato Soup

Thick and creamy this is the ultimate comfort food in a bowl. This soup is loaded with potatoes, broccoli and cheese. A one-pot meal your whole family will love and ready in under 30 minutes.


~ Lower Calorie Broccoli Cheese and Potato Soup ~


  • 1 small onion, chopped
  • 1 carrot, chopped
  • 1 celery stalk, chopped
  • 2 cloves garlic, minced
  • 1 tbsp butter
  • 2 tbsp flour
  • 2 1/2 cups fat free chicken broth (or vegetable broth)
  • 1 cup fat free milk
  • 2 medium potatoes, peeled and diced small
  • salt and fresh pepper
  • 4 cups (about 2 heads) broccoli florets, chopped into small pieces
  • 1-1/2 cups 2% shredded sharp cheddar
  • 2 slices 2% American cheese
  • 1 tbsp parmesan cheese


  1. Chop onion, carrot, celery, garlic in a chopper or mini food processor.
  2. In a large soup pot, melt butter. Add chopped vegetables and sauté on low heat until soft, about 5 minutes.
  3. Add flour, salt and pepper to the pot and stir until smooth.
  4. Add chicken broth, milk and potatoes and set heat to high until it comes to a boil, then cover and cook on low until potatoes are soft, about 10-15 minutes.
  5. Add broccoli florets, parmesan cheese, and stir well. Adjust salt and pepper to taste. Cook uncovered until broccoli is cooked, about 5 minutes. Add cheddar and American cheese, stir well and remove from heat.
  6. Using an immersion blender, quickly blend part of the soup for a quick second or two.

    If you don’t have an immersion blender, remove about 1-2 cups of potatoes
    and broccoli, place it in your chopper, then add it back to the soup.
    This helps thicken it a bit.

Serves 4 – Serving Size: 1-1/4 cups – Nutrition Per Serving
Calories: 282, Fat: 8g, Carbohydrate: 33g, Fibre: 5g, Protein: 20g