Cheesy Broccoli & Potato Soup

Cheesy Broccoli & Potato Soup
Servings: 4


  • 2 teaspoons olive oil
  • 1/2 onion, chopped
  • 1 medium potato, peeled and diced into 1/2-inch pieces
  • 3 cups broccoli, chopped
  • 3 cups low-salt vegetable stock
  • 1 cup reduced-fat Monterey Jack cheese, shredded

Make It

1. In a large stockpot, heat oil and saute the onion for 5 to 7 minutes over low to medium heat. Add potatoes, broccoli, and stock; bring to a boil. Reduce to a simmer and cook, covered, for 12 to 15 minutes or until broccoli and potatoes are tender when pierced with a fork.

2. Remove the mixture from stove top; allow to cool a bit. Pour the mixture and cheese into a blender; puree. (Or use a handheld blender to do it right in the stockpot.)

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 170, Fat, total (g): 9, sat. fat (g): 4, fiber (g): 3, pro. (g): 13, sodium (mg): 377, Percent Daily Values are based on a 2,000 calorie diet.