Broccoli Cheddar Cheese Potato Soup

Ingredients

• •2 cups broccoli florets chopped
• •2 medium russet potatoes peeled and diced
• •1 medium onion chopped
• •2 cloves garlic minced
• •4 cups low-sodium vegetable broth
• •1 cup unsweetened almond milk
• •1 cup reduced-fat shredded cheddar cheese
• •1 tablespoon cornstarch optional, for thickening
• •cooking spray
• •Salt and pepper to taste
• •Optional: a sprinkle of paprika or chopped green onions for garnish

Instructions

1. 1.Prepare the Base:
2. Heat cooking spray in a large pot over medium heat. Add the onion and garlic, cooking until softened (about 3 minutes).
3. 2.Cook Vegetables:
4. Add the potatoes, broccoli, and broth to the pot. Bring to a boil, then reduce heat to a simmer. Cook for 15–20 minutes, or until the vegetables are tender.
5. 3.Blend Soup:
6. Use an immersion blender to puree the soup to your desired consistency. If you like a chunkier soup, blend only part of it. Alternatively, transfer half of the soup to a blender, then return it to the pot.
7. 4.Add Milk and Cheese:
8. Stir in the almond milk. In a small bowl, mix the cornstarch with a bit of water to create a slurry (if using). Stir this into the soup. Add the shredded cheddar cheese, stirring until melted and smooth.
9. 5.Season:
10. Taste and adjust seasoning with salt and pepper. If you prefer a smokier flavor, add a sprinkle of paprika.
11. 6.Serve:
12. Ladle into bowls and garnish with additional cheese, green onions, or paprika if desired.
13. Weight Watchers Points:
14. •Potatoes: 8 points
15. •Broccoli: 0 points
16. •Almond milk: 1 point (per 1 cup)
17. fat free cheese: Approximately 3 points (for 1 cup; adjust based on brand)
18. Total: Divide into 4 servings for approximately 3 points per serving!

Weight Watchers Points:

•Potatoes: 8 points

•Broccoli: 0 points

•Almond milk: 1 point (per 1 cup)

• fat free cheese: Approximately 3 points (for 1 cup; adjust based on brand)

Total: Divide into 4 servings for approximately 3 points per serving!