Easy Broccoli Cheese and Potato Soup

Easy Broccoli Cheese and Potato Soup

Easy Broccoli Cheese and Potato Soup


  • 4 cups – about 2 heads of broccoli florets, chopped into chunks
  • 1-1/2 cups low-fat shredded sharp cheddar
  • 2 slices 2% American cheese
  • 1 tablespoon parmesan cheese
  • 1 tablespoon butter
  • 2 medium potatoes, peeled and finely diced
  • 1 medium carrot, chopped
  • 1 small onion, chopped
  • 2 garlic cloves, hashed
  • 1 celery stalk, chopped
  • 2 tablespoon flour, whole wheat or ap gluten-free if possible
  • 2 1/2 cups low-sodium chicken or vegetable broth
  • 1 cup fat-free milk
  • 1/4 teaspoon kosher salt and fresh pepper


Ready in 30 mins

1 . Using a chopper or mini food processor, chop carrot, onion, celery and garlic.
2 . Melt butter in a large soup pot. Add chopped ingredients and sauté for about 5 minutes on low heat until tender.
3 . Stir in the pot flour, salt and pepper until smooth.
4 . Add chicken broth, potatoes, milk and turn heat to high until boiling, then cook covered on low about 10-15 minutes until potatoes are tender.
5 . Add parmesan cheese, broccoli florets, and mix well. If needed, add salt and pepper to taste. Cook uncovered until broccoli is cooked, about 5 minutes. Then, add American cheese and cheddar, mix thoroughly and remove from heat.
6 . Blend quickly a part of the soup for about 2 seconds with an immersion blender. Without an immersion blender, transfer approximately 1-2 cups of potatoes and broccoli to a chopper, then bring it back to the soup. It makes the soup a bit thicker.

Nutritional information

Servings: 5 | Serving Size: 1-2/3 cups

  • Calories: 236
  • Fat: 11 g
  • Sat Fat: 7
  • Carb: 27 g
  • Fiber: 5 g
  • Protein: 18 g
  • Sodium: 753 mg
  • Choles: 36 mg

Points+: 7 pts | Smart Points: 9

All posted nutrition information is approximate and has been calculated using the nutrition calculator on myfitnesspal.com. Skinny Points makes no guarantees of accuracy and use of different brands may change the nutrition information.

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