WW Broccoli Cheese Soup with Potato
This one-pot, less than half-hour preparation of broccoli cheese soup is comfort food in a bowl. It’s the ideal soup to warm up in the cooler months, and leftovers make a terrific lunch. Additionally, I believe your finicky family members or children will adore this soup!
Does broccoli soup provide any health benefits?
Each serving of this nutritious broccoli cheese potato soup contains 239 calories, 16 grams of protein, and over three grams of fiber. It is very satisfying because of the protein in the cheese and milk.
Can I make soup with frozen broccoli instead of fresh?
For this recipe, I always use fresh broccoli, but you could use frozen broccoli instead. Before adding it to the soup, you don’t need to thaw it.
How can broccoli cheese soup be made thicker?
To make this broccoli cheese soup thicker, I do the following:
Potato: Without the addition of cream, the potatoes aid in thickening the soup.
Dairy: Skim milk and reduced-fat cheese provide creaminess without adding a lot of calories.
Blending: The soup gets thicker as it is pureed in an immersion blender. In the absence of one, you can pulse the soup in batches in a standard blender. The soup should have some chunks, but not be completely smooth.
Ingredients
▢ One tiny sliced onion
▢ 1 sliced medium carrot
▢ 1 sliced celery stalk
▢ Two minced garlic cloves
▢ One tablespoon of butter
▢ AP, whole wheat, gluten-free, or two tablespoons of flour
▢ Two and a half cups less sodium in vegetable or chicken broth
▢ One cup of milk without fat
▢ Two medium potatoes, tiny chopped and peeled
▢ 1/4 teaspoon fresh pepper and kosher salt
▢ Four cups of finely chopped broccoli florets, roughly two heads
▢1-1/2 cups of shredded strong cheddar with reduced fat
▢ Two slices of American or 2% cheddar cheese
▢ One tablespoon of Parmesan cheese
Directions
1. Using a chopper or small food processor, cut the onion, carrot, celery, and garlic.
2. Melt butter in a large soup pot. Add the chopped vegetables and cook for about five minutes on low heat, or until they are tender.
3. Stir until smooth after adding the flour, salt, and pepper to the pot.
Add the potatoes, milk, and chicken broth. Bring to a boil over high heat. Cover and simmer on low heat for 10 to 15 minutes, or until the potatoes are tender.
4. Stir thoroughly after adding the broccoli florets and Parmesan cheese. Taste and adjust the salt and pepper. Cook the broccoli uncovered for approximately five minutes.
5. After thoroughly stirring in the American and cheddar cheeses, turn off the heat.
6. After thoroughly stirring in the American and cheddar cheeses, turn off the heat.
7. For a brief moment or two, mix a portion of the soup using an immersion blender. Remove one or two cups of the potatoes and broccoli, put them in your chopper, and then return them to the soup if you don’t have an immersion blender. It becomes somewhat thicker as a result.
Nutrition
Health Information
A healthy and filling meal choice is WW Broccoli Cheese Soup with Potato, especially if you’re on the Weight Watchers (WW) program. Below is a summary of its health advantages:
Broccoli
Rich in fiber, vitamins, and minerals like potassium, folate, vitamin C, and vitamin K, broccoli is a nutritious powerhouse. Additionally, it has antioxidants that may strengthen the immune system and lessen inflammation.
Because of its high fiber content, it aids in digestive health, and by lowering cholesterol, it can help to improve heart health.
Potatoes:
In addition to being a consistent supply of energy, potatoes are a rich source of complex carbohydrates. They contain vitamins C and B6, as well as potassium, which is necessary for a healthy blood pressure.
Potatoes are high in fiber when the peel is removed, which promotes intestinal health.
Cheese
Cheese offers vital minerals like calcium, protein, and vitamin B12 when consumed in moderation. Strong bones and muscles can be maintained with its help.
If you want to cut the soup’s calories and fat content without sacrificing its creamy texture and flavor, choose lower-fat cheese types.
Version with Fewer Calories:
Compared to classic creamy soups, this WW version of broccoli cheese soup with potatoes is healthier and lower in calories since it usually uses reduced-fat cheese, a lighter broth, and occasionally substitutions like low-fat milk or non-dairy alternatives.
Additionally, this version has less fat and sodium, which is important if you’re trying to keep your weight under control or eat a balanced diet.
Control of Portion Size:
Because Weight Watchers places a strong emphasis on portion control, one serving of this soup can provide you with a satisfying dinner without adding too many calories.
Broccoli and potatoes, which are strong in fiber, help you feel fuller for longer, which reduces appetite and keeps you from overeating.
Cooking Tips
Get your ingredients ready:
Cut the broccoli into little florets so that it cooks evenly and yields the best results.
Depending on your preference, you can either peel or leave the skins on the potatoes. The texture is smoother when the skin is removed, but more fiber is retained when it is left on.
Make use of dairy substitutes or low-fat dairy:
Choose skim milk, low-fat milk, or unsweetened plant-based milk (such almond or oat milk) for a lighter version.
To cut calories without compromising flavor, you can also use shredded cheese with less fat or a cheese substitute
Creating a Creamy Blend:
Use an immersion blender or a standard blender to puree some or all of the soup to get a creamy texture without using a lot of cream. This will make the soup rich and velvety by thickening it with the potatoes and broccoli.
To prevent clumps, mix a portion of the soup before adding the cheese for added smoothness.
Improve Taste Using Seasonings:
For more taste without adding too many calories, season the soup with salt, pepper, onion powder, and garlic.
For a hint of spice and depth in the flavor profile, add a dash of cayenne pepper or a sprinkling of nutmeg.
Preferences for Texture:
Don’t blend all the soup if you like it chunky. Instead, smash up the potatoes with a potato masher, leaving some broccoli and potato chunks for texture.
Blend all the ingredients together for a smoother soup.
Plan Ahead and Store:
This soup is simple to prepare in advance and keeps well in the refrigerator for three to four days. As it sets, the flavors will intensify, making it even more delicious the following day.
It freezes wonderfully, too. Before putting it in an airtight container, let it cool fully. To change the consistency after reheating, you might need to add a little milk or broth.
Conclusion
A great option for a hearty yet nutritious dinner that works well with the Weight Watchers program is WW Broccoli Cheese Soup with Potato. This soup provides a delicious blend of fiber, vitamins, and minerals by emphasizing nutrient-rich foods like potatoes, broccoli, and reduced-fat cheese. You may enjoy this dish while sticking to a healthy diet by following a few easy guidelines, including as using low-fat dairy, limiting amounts, and modifying the texture and taste to your preference. Enjoyed as a filling lunch or on a cold day, it’s a fantastic way to savor the flavors of a creamy soup without sacrificing nutrients.
