Happiness in a Bowl of Cheese

It was a bit rainy to say the least last week in Sunny So Cal so I added some soup to the mix that would be filling and warm us up. This recipe sure did both. With the heartiness of the potatoes and the fiber filled broccoli one bowl of this soup kept me full all night. Add that with the creaminess of cheese and you have yourself a bowl full of comfort perfect for a rainy night.

I served this with some rosemary garlic focaccia bread from Trader Joes that was super tasty. I toasted it up, rubbed it with garlic and dipped it right into the soup. It's great heated up the next day too!

Potato Broccoli Cheese Soup

  • 2 teaspoons olive oil
  • 1/2 cup onions, minced
  • 16 ounces frozen chopped broccoli
  • 29 ounces canned chicken broth
  • 4 ounces Velveeta cheese, cut into cubes, or similar product
  • 1/2 cup fat-free skim milk
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon oregano
  • 1/2 cup water
  • 1/4 cup cornstarch
  • 8 dutch potatoes (the small ones at Trader Joes), diced
  • 1/2 cup light shredded cheddar

Heat oil in a large saucepan over medium-high heat. Add onion and cook 3 minutes, until soft. Add broccoli, potatoes and broth and bring to a boil; reduce heat to medium and simmer 3 minutes, until broccoli is tender.

Reduce heat to low, add cheese and stir until cheese melts; stir in milk, garlic powder, oregano and onion powder.

Whisk together water and cornstarch. Add mixture to pan and simmer 2 minutes, until thick. Serve hot and top with shredded cheddar.

Yields about 1 1/2 cups per serving, 4 servings.
7 WW points per serving, omit potatoes and extra cheese to make the soup 4 WW points per serving

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