Broccoli Potato Cheese Soup Weight Watchers
Indulge in the comforting warmth of this Broccoli Potato Cheese Soup Weight Watchers recipe—a low-calorie, hearty bowl of deliciousness perfect for cozy nights or a satisfying lunch. Packed with nutritious broccoli florets, tender russet potatoes, and the creamy richness of fat-free shredded cheddar cheese, this soup delivers maximum flavor with minimal guilt. Unsweetened almond milk and a touch of smoked paprika elevate the dish to a new level of light, smoky creaminess, while an easy prep time of just 15 minutes makes it ideal for busy schedules. Blended to your preferred texture, this dish is a delightful blend of wholesome ingredients and Weight Watchers-approved indulgence—all while being gluten-free and customizable. Serve it garnished with a hint of paprika for a comforting meal that everyone will love!
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Recipe Information
Ingredients
- 4 cups Broccoli florets
- 2 medium Russet potatoes
- 4 cups Low-sodium chicken or vegetable broth
- 1 cup Fat-free shredded cheddar cheese
- 1 cup Unsweetened almond milk (or skim milk)
- 1 small Yellow onion
- 2 Garlic cloves
- 1 teaspoon Olive oil
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Salt
- 0.25 teaspoon Smoked paprika
Instructions
Peel the potatoes and dice them into small cubes. Set aside.
Chop the broccoli into small florets and dice the onion finely. Mince the garlic.
Heat the olive oil in a large pot over medium heat. Add the diced onion and garlic, and sauté for 2-3 minutes until fragrant and translucent.
Add the diced potatoes and chicken or vegetable broth to the pot. Bring to a boil over high heat, then reduce to a simmer. Cook for 10 minutes, or until the potatoes begin to soften.
Add the broccoli florets to the pot and continue to simmer for an additional 8-10 minutes, or until the broccoli is tender.
Using an immersion blender or a countertop blender, carefully blend the soup until it reaches your desired texture. Leave some chunks for a rustic feel, or blend completely smooth.
Return the blended soup to the pot (if using a countertop blender) and stir in the almond milk, shredded cheddar cheese, salt, pepper, and smoked paprika. Cook on low heat for 5 minutes, stirring frequently until the cheese is fully melted and the soup is creamy.
Taste and adjust seasoning, if necessary.
Serve hot with a sprinkle of additional shredded cheese or a pinch of smoked paprika for garnish. Enjoy!
Nutrition Facts
Calories |
861 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.7 g | 24% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 3868 mg | 168% | |
| Total Carbohydrate | 115.8 g | 42% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 15.3 g | ||
| Protein | 65.2 g | 130% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 1544 mg | 119% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 2532 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
