Broccoli Cheddar Potato Soup

Broccoli Cheddar Potato Soup

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.

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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.

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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 😉 

Broccoli Cheddar Potato Soup

This lightened up broccoli cheddar potato soup is so creamy and delicious, you won’t even miss the extra calories and fat
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Soup
Cuisine: American
Keyword: Broccoli, Healthy, Vegetarian
Servings: 6
Calories: 230kcal
Author: The Healthy Toast

Ingredients

  • 1 tablespoon olive oil
  • 2 cloves garlic minced
  • 5 oz baby spinach
  • 1 tablespoons white whole wheat flour
  • 3/4 tsp onion powder
  • 1/4 tsp nutmeg
  • 1/8 tsp black pepper
  • Pinch salt
  • Pinch red pepper flakes
  • 2 1/2 cups low sodium chicken broth or 2 1/2 cups water plus 2.5 tsp Better than Bouillon
  • 1 cup unsweetened almond milk
  • 4 small yellow potatoes
  • 1/4 cup feta cheese
  • 1 head broccoli chopped into pieces
  • 1 1/2 cup sharp cheddar cheese

Instructions

  • Pour olive oil in large soup pot over medium heat. Once warmed, add in garlic and stir for 30 seconds.
  • Add spinach, flour, and seasonings to pot. Stir another 30 seconds.
  • Pour in broth, milk, and diced potatoes. Bring to a boil then reduce heat to medium-low, cover, and simmer for 10-15 minutes until potatoes are soft.
  • Next add in feta cheese and broccoli. Stir to combine then continue to cook (uncovered) for another 5-10 minutes, or until broccoli is soft. Taste and adjust seasonings to taste.
  • Add in cheddar cheese and stir until melted and well combined.
  • Scoop 3 cups of soup and pour into blender. Blend on high until it reaches a smooth consistency.
  • Pour those 3 cups back into the soup pot and stir to combine. The soup at this point should be thicker than it was before adding some to the blender.
  • Remove from heat and pour into individual serving bowls. Store any leftovers in the fridge for up to 5 days.

Notes

Nutrition for 1/6 of recipe: 230 calories, 12 g fat, 5 g saturated fat, 23 g carbohydrate, 3 g fiber, 1 g sugar, and 12 g protein. Each serving also has 64% of your daily value for vitamin C and 59% of your daily value for calcium!
Adapted from SkinnyTaste
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About
About Kelli McGrane Headshot

I’m Kelli MS, RD, and my mission is to prove that eating healthier doesn’t have to be complicated or restrictive. Follow along to learn more about food and cooking, with an emphasis on breakfast and sweet treats!

About Kelli McGrane Headshot

Welcome to The Healthy Toast!

Hi, I’m Kelli McGrane MS, RD! My mission is to show you that eating healthier doesn’t have to be complicated or restrictive. I believe getting to know your food is the first step to a healthy relationship with it. Follow along in my journey to learn all I can about ingredients and cooking with an emphasis on breakfast and sweet treats!

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