Broccoli, Cheddar and Potato Soup

It’s the winter time and I LOVE soup. So does my roomie. So from here on out you’ll be seeing a lot of soup. Most people ask me how I can only eat soup as my meal. My answer is in two parts. One, it’s just so darn good when it’s hearty and meant to be a meal. Two, it’s really really good to help yourself practice portion control.

This soup is rather tricky because I wasn’t too thrilled with the seasoning at the end. I, however, love salt and add too much of it to everything… so I may be wrong. This wasn’t the easiest soup to make, but it’s another one of those super worth it recipes.


  • 1 small onion, chopped
  • 1 medium carrot, chopped
  • 1 celery stalk, chopped
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • 2 tbsp flour
  • 2 1/2 cups less sodium chicken broth (or vegetable broth)
  • 1 cup fat free milk
  • 3 medium potatoes, peeled and diced small
  • 1/4 tsp kosher salt and fresh pepper
  • 4 cups (about 2 heads) broccoli florets, chopped into small pieces
  • 1 3/4 cups reduced fat shredded sharp cheddar


  1. Chop onion, carrot, celery, garlic in a chopper or mini food processor
  2. In a large soup pot, heat olive oil.
  3. Add chopped vegetables and sauté on low heat until soft, about 5 minutes.
  4. Add flour, salt and pepper to the pot and stir until smooth.
  5. 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.
  6. Add broccoli florets and stir well.
  7. Adjust salt and pepper to taste.
  8. Cook uncovered until broccoli is cooked, about 5 minutes.
  9. Add cheddar, stir well and remove from heat.
  10. 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.
  11. Serve and enjoy!

Recipe Inspiration:


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