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Name: Gina's Weight Watchers Broccoli Cheese and Potato Soup
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: not set
Ingredients: 1 onion chopped; 1 carrot chopped; 1 stalk celery chopped; 2 cloves garlic minced; 1 tablespoon butter; 2 tablespoons flour; 2 1/2 cups chicken broth; 1 cup skimmed milk; 2 medium potatoes peeled and diced small; salt and pepper; 4 cups broccoli florets chopped; 1 1/2 cups shredded cheese; 2 slices American cheese; 1 tablespoon Parmesan cheese

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INGREDIENTS

1 onion ; chopped
1 carrot ; chopped
1 stalk celery ; chopped
2 cloves garlic ; minced
1 tablespoon butter
2 tablespoons flour
2 1/2 cups chicken broth
1 cup skimmed milk
2 medium potatoes ; peeled and diced small
salt and pepper
4 cups broccoli florets ; chopped
1 1/2 cups shredded cheese
2 slices American cheese
1 tablespoon Parmesan cheese

Servings

INSTRUCTIONS

In a large soup pot, melt butter. Added chopped vegetables, except potatoes and broccoli, and saute on low heat until soft.

Add flour, salt and pepper 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. This help thicken the soup.

NOTES

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Gina's Weight Watchers Broccoli Cheese and Potato Soup

1 onion chopped
1 carrot chopped
1 stalk celery chopped
2 cloves garlic minced
1 tablespoon butter
2 tablespoons flour
2 1/2 cups chicken broth
1 cup skimmed milk
2 medium potatoes peeled and diced small
 salt and pepper
4 cups broccoli florets chopped
1 1/2 cups shredded cheese
2 slices American cheese
1 tablespoon Parmesan cheese

In a large soup pot, melt butter.  Added chopped vegetables, except potatoes and broccoli, and saute on low heat until soft.

Add flour, salt and pepper 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.  This help thicken the soup.

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Nutrition

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Serving Size: 1 Serving (1275g)
Recipe Makes: 4 Servings

Calories: 2075
Calories from Fat: 1202 (58%)

Amt Per Serving		% DV

	Total Fat 133.5g	178 %
	Saturated Fat 43.5g	218 %
	Monounsaturated Fat 52.7g
	Polyunsanturated Fat 25.6g
Cholesterol 628mg		193 %
Sodium 1406.1mg		48 %
Potassium 2974.3mg		78 %
Total Carbohydrate 49.8g		15 %
	Dietary Fiber 9.3g	37 %
	Sugars, other 40.5g
Protein 164.1g		234 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 2075

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