I’ve never been much of a soup for lunch kind of person until now. This lightened up broccoli cheddar potato soup is so creamy and delicious, you won’t even miss the extra calories and fat 😉
I may be alone in this, but I love eating green foods. The color alone makes me feel healthier. Green smoothies? Yes please! Green, cheesy soup? Even better!
As I mentioned earlier in the post, I’ve never been one to eat soup for lunch. Which is strange as I love anything that is warm and can be eaten out of a mug. But at my new job, almost everyone has soup for lunch, and after a couple weeks now of salads or wraps I decided to jump on the soup bandwagon. And I am so happy I did! Not only did I get to hold a warm bowl of creamy soup, but my body also got a healthy serving of vegetables that were easy on the digestive tract.
This soup is easy to make as long as you don’t mind chopping up some garlic, potatoes, and broccoli. To start, simply pour 1 tablespoon of olive oil in a large soup pot over medium heat. Toss in 2 cloves of garlic and stir until fragrant. Next, add in ½ bag baby spinach, flour and spices – we keep upping that flavor! Then get things boiling with low sodium chicken broth (I like using water + Better than Bouillon as I can never use up a whole carton of broth before it expires), unsweetened almond milk, and diced potatoes. Cover and simmer until potatoes are soft.
Now here is my secret to cutting back on the cheese and milk: feta cheese. Simply toss in ¼ cup of feta (use regular, not low fat) and let it melt into the broth. Then add in broccoli and cook another 5-10 minutes until the broccoli is nice and soft. Finally, stir in 1 ½ cup shredded cheddar cheese.
Now you can eat your soup as-is, but I highly recommend pouring 3 cups of your soup into a blender and mix until fully pureed. Then pour back into the soup pot. While this means you have one more thing to clean, it is the key to getting that classic, broccoli cheddar soup-texture that you can find at cafes.
By the way, happy November?! I cannot get over how quickly this year is flying by! Thankfully Bry and I don’t have cable so I haven’t been overwhelmed by ridiculously early Christmas ads. Don’t get me wrong, there is nothing I love more than Christmas lights, the first snowfall, and reindeer-shaped cookies, but I like to savor each of my holidays individually. So now that Halloween is officially over, time to take down our mini halloween village and start planning the Thanksgiving dinner menu!
So before the holiday eating season begins, here’s a toast to getting our green vegetables in now 😉
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