Healthy Cheesy Broccoli Potato Soup

Healthy Cheesy Broccoli Potato Soup

This healthy cheesy broccoli potato soup is so creamy and delicious, you won’t even notice that it’s lower in calories and fat.

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This healthy cheesy broccoli potato soup is a lightened up version of a cafe classic

What’s your favorite soup at Panera? 

Mine was always their creamy wild rice soup, but it was only available on Tuesdays at the Panera near my high school. So, when that wasn’t an option, their broccoli cheddar soup was an easy backup choice. 

Made with cream, cheese, and butter, most broccoli cheddar soups are loaded with calories and excess fat. But not this recipe! 

With a few simple tweaks, this healthy cheesy broccoli potato soup is a lightened up recipe that the whole family will love! Let me show you how easy it is to make this cheddar broccoli soup from scratch! 

Why you’ll love this recipe

  • Healthier, yet still cheesy and creamy.
  • Made with real broccoli and broth – no cream of broccoli soup needed!
  • Contains spinach for that bright green color. 
  • Filling enough for lunch or dinner. 
  • Family-friendly.
Healthy cheesy broccoli potato soup

Ingredients Used to Make Lightened Up Broccoli Cheddar Soup

  • Broccoli: I recommend using fresh broccoli for the best texture. But in a pinch you can use frozen.
  • Spinach: For extra nutrition and color, we’re throwing in some fresh baby spinach. Again, I haven’t tried this with frozen spinach, but it should work. 
  • Cheddar cheese: The sharper the cheddar, the deeper the flavor. I don’t recommend a low-fat or fat-free cheddar as it won’t melt the same. 
  • Feta cheese: For a little extra punch of flavor. Again, I recommend using full-fat. 
  • Yellow potatoes: Fingerling and red potatoes will also work. I don’t recommend russet. To make this lower in carbs, you can use cauliflower instead. 
  • Garlic: I used jarred, pre-minced to save time. 
  • Olive oil: Avocado oil would also work. 
  • Unsweetened almond milk: Unsweetened oat or cashew milks would work too. Soy and coconut will work but the flavor will be slightly different. You can also use non-fat milk, but the texture will be a bit thinner. 
  • Seasonings: You’ll need onion powder, nutmeg, salt, and pepper. I also recommend red pepper flakes for a pinch of heat but it’s optional. 
  • White whole wheat flour: To help thicken this soup. You can also use all-purpose flour or a gluten-free all-purpose flour blend. 

How to make a healthier broccoli cheddar potato soup from scratch

Making this healthy cheesy broccoli potato soup is so easy! All you need is a large soup pot and either a regular blender or a hand-held, immersion blender. 

  1. Get your garlic nice and fragrant in the pot. 
  2. Next, add in flour, spinach, and seasonings. Stir a bit to really get that nice, deep base of flavor. 
  3. Pour in the broth, milk, and potatoes. Cook for 10 to 15 minutes or until the potatoes are starting to soften. 
  4. Next, you’ll add in feta and broccoli. Cook for another 5 to 10 minutes, or until the broccoli is softened. 
  5. Finally, you’ll add the cheddar cheese and cook until it’s fully melted. From here, you can serve the soup as is. Or, if you want a thicker, creamier consistency continue to the next step.
  6. Add 2 to 3 cups of the soup to a blender. Allow to cool slightly before blending until smooth. Then add that soup back into the pot and stir. An immersion blender makes this easier as you can just blend some of the soup directly in the pot. 

Tips for making this healthy cheesy broccoli potato soup

  • Use feta to help cut back on the amount of cheese needed. I know it may sound odd but trust me. As feta has such a strong flavor, you can cut back on the total amount of cheese in the recipe. 
  • Thin out leftovers with water or low-sodium broth. THe only downside of this soup is that if you puree it, it does get quite thick as it sits in the fridge. To thin it out, I recommend adding a splash of water or low-sodium vegetable broth to your bowl before reheating in the microwave. 
  • Wait to puree until you’re almost ready to eat. Similar to the point above, once pureed, this soup does start to thicken. While that’s great initially, if pureed and then left on the stove for too long, you’ll likely want to add a few splashes of low-sodium broth to help thin it out. 
Bowl of healthy cheesy broccoli potato soup

More healthy creamy soup recipes to try 

If you tried this Healthy Cheesy Broccoli Potato Soup Recipe or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! 

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Healthy Cheesy Broccoli Potato Soup

This healthy cheesy broccoli potato soup is so creamy and delicious, you won’t even notice that it’s lower in 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 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!

Here you’ll find realistic healthy recipes designed by a registered dietitian with your busy lifestyle in mind.

Whether you’re a busy professional or new mom, the goal of The Healthy Toast is to provide you with the recipes and nutrition info you need to live your healthiest life, even when life gets crazy. As I’m a firm believer in a whole-foods, non-diet approach, I hope my website shows that good nutrition doesn’t have to be complicated or restrictive. 

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