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    Broccoli Cheese and Potato Soup | Skinnytaste


      Broccoli Cheese and Potato Soup Recipe Soups with onions, carrots, celery ribs, garlic, butter, flour, fat-free chicken broth, fat free milk, potatoes, salt, pepper, broccoli florets, shredded sharp cheddar cheese, 2% low fat American cheese, parmesan cheese

    • Amy Langford

      Broccoli Cheese and Potato Soup. Sounded good for dinner on a coldTexas night! Plus, it is a weight watchers recipe.

    • jillian bogarde

      broccoli cheese potato soup Just had this for dinner last night! Forever love <3

    • Jessica Schleede

      Made this for dinner tonight! Broccoli, cheese, potato soup. YUM!

    • Balloongirl

      Broccoli Cheese Potato Soup - Weight Watcher Recipe

    • Jen-and Ramirez

      Broccoli cheese potato soup - bubs dinner request

    • Maude Dority

      Broccoli Cheese Potato Soup food

    • Araceli Garay

      Broccoli Cheese and Potato Soup Gina's Weight Watcher Recipes Servings: 4 • Serving Size: 1-1/4 cups • Old Points: 5 pts • Points+: 7 pts Calories: 281.6 • Fat: 8.0 g • Carb: 33.0 g • Fiber: 5.0 g • Protein: 20.4 g 1 small onion, chopped 1 carrot, chopped 1 celery stalk, chopped 2 cloves garlic, minced 1 tbsp butter 2 tbsp flour 2 1/2 cups fat free chicken broth (or vegetable broth) 1 cup fat free milk 2 medium potatoes, peeled and diced small salt and fresh pepper 4 cups (about 2 heads) broccoli florets, chopped into small pieces 1-1/2 cups 2% shredded sharp cheddar 2 slices 2% American cheese 1 tbsp parmesan cheese Chop onion, carrot, celery, garlic in a chopper or mini food processor. In a large soup pot, melt butter. Add chopped vegetables and sauté on low heat until soft, about 5 minutes. Add flour, salt and pepper to the pot and stir until smooth. Add chicken broth, milk and potatoes and set heat to high until it comes to a boil, then cover and cook on low until potatoes are soft, about 10-15 minutes. Add broccoli florets, parmesan cheese, and stir well. Adjust salt and pepper to taste. Cook uncovered until broccoli is cooked, about 5 minutes. Add cheddar and American cheese, stir well and remove from heat. Using an immersion blender, quickly blend part of the soup for a quick second or two. If you don't have an immersion blender, remove about 1-2 cups of potatoes and broccoli, place it in your chopper, then add it back to the soup. This helps thicken it a bit.

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