Baked Potato-and-Broccoli Soup

Sherry's original potato-cheese soup recipe used butter, cream cheese, and cream of mushroom soup. We lightened hers by using lower-fat ingredients and adding broccoli and onions for fiber, while still maintaining the rich flavor with freshly shredded cheese and bacon pieces.

Yield: Makes 7 servings (serving size: 1 cup) (serving size: 1 cup)
Recipe from Southern Living

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Nutritional Information

Amount per serving
  • Calories: 223
  • Calories from fat: 32%
  • Fat: 7.9g
  • Saturated fat: 4.5g
  • Monounsaturated fat: 0.5g
  • Polyunsaturated fat: 0.1g
  • Protein: 17.3g
  • Carbohydrate: 20.3g
  • Fiber: 2.6g
  • Cholesterol: 31mg
  • Iron: 1mg
  • Sodium: 667mg
  • Calcium: 395mg

Ingredients

  • 1/4 cup all-purpose flour
  • 2 (14 1/4-ounce) cans low-sodium fat-free chicken broth, divided
  • 3 cups peeled, cubed potato (about 1 1/4 pounds)
  • 2 cups broccoli florets, chopped
  • 1 small onion, chopped
  • 1 1/4 cups 2% reduced-fat milk
  • 1 (8-ounce) block 2% reduced-fat sharp Cheddar cheese, shredded
  • 7 teaspoons shredded 2% reduced-fat sharp Cheddar cheese
  • 7 teaspoons fully cooked bacon pieces
  • 7 teaspoons chopped green onions

Preparation

  1. Whisk together flour and 1/3 cup chicken broth until smooth.
  2. Combine remaining chicken broth and next 3 ingredients in a Dutch oven. Bring to a boil; cover, reduce heat, and simmer 8 minutes or until potatoes are tender. Gradually stir in flour mixture. Cook, stirring often, 5 minutes.
  3. Stir in milk and 8 ounces shredded cheese. Cook mixture over medium-low heat, stirring constantly, until cheese melts. Top each serving of soup with 1 teaspoon cheese, 1 teaspoon bacon pieces, and 1 teaspoon chopped green onions.
  4. Note: We recommend freshly shredded cheese (versus the preshredded variety) for additional creaminess and even melting.
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