BROCCOLI POTATO CHEESE SOUP - WEIGHT WATCHERS
This is a low-fat recipe I got out of one of my moms weight watchers cookbook and I've been making it for years. The DH loves it and it's great to make on cold days and fine for big portions. SPECIAL NOTE: This soup can easily be modified. Add more ham and cheese if you'd like, or add cubed chicken or Turkey instead of ham. If you add more veggies and need more water to boil them, use 2 bouillon cubes to every cup of water you add and 2 Tablespoons of Flour to every cup of milk to thicken it up. I serve the soup with Cheddar Cheese Popovers. NOTE: If you are doing the 2012 version of WW, it has 11 points per serving as written.
Provided by Mrs. Ambrosia
Categories Chowders
Time 1h10m
Yield 6 Bowls, 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Combine Potatoes, Celery, Carrots, Onion, Parsley, Broccoli and Pepper into Pot.
- Add 1 cup of water and 2 bouillon cubes.
- Bring to a boil; reduce heat cover and simmer until potatoes /carrots are tender.
- Whisk flour and milk together, pour into soup. Stir constantly until soup thickens.
- Add cheese and Ham.
- Stir until cheese melts and Ham is warm.
- See "recipe description" at top for notes on bigger portions.
WEIGHT WATCHERS BROCCOLI CHEESE SOUP - 2 POINTS PER CUP RECIPE - (4.4/5)
Provided by Pattywak
Number Of Ingredients 4
Steps:
- Mix chicken broth, frozen broccoli, tomatoes and chilies together. Simmer for 25 minutes or until veggies are tender. Cube Velveeta and put into soup pot. Simmer just until cheese is melted. This recipe freezes and refrigerates well.
WEIGHT WATCHERS YUMMY CHEESE SOUP (EASY TOO)
Make and share this Weight Watchers Yummy Cheese Soup (Easy Too) recipe from Food.com.
Provided by seesko
Categories Cheese
Time 10m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Add 2 cans chicken broth.
- Add 1 can Rotel tomatoes.
- Add 2 packages frozen broccoli.
- Cook together 8 minute and then stir in 8 oz. Velveeta light cheese.
WEIGHT WATCHERS BROCCOLI CHEESE SOUP - 2 PTS PER CUP
I got this recipe from someone at my Weight Watchers meeting. I don't know where the original recipe came from. It's very low points and I can eat it every day without getting tired of it.
Provided by ChloeBowie
Categories Vegetable
Time 45m
Yield 10-12 serving(s)
Number Of Ingredients 4
Steps:
- Mix chicken broth, frozen broccoli and tomatoes and chilies together.
- Simmer for 25 minutes or until veggies are tender.
- Cube Velveeta and put into soup pot.
- Simmer just until cheese is melted.
- This recipe freezes and refrigerates well. I make a large recipe at the beginning of the week and use it to snack on when I'm in danger of breaking my diet. I can have a large bowl and some crusty bread with it and still be under 5 points.
Nutrition Facts : Calories 111.5, Fat 4, SaturatedFat 2.2, Cholesterol 11.8, Sodium 991.2, Carbohydrate 9.2, Fiber 2.7, Sugar 4, Protein 10.9
BROCCOLI CHEESE AND POTATO SOUP
This is a yummy and easy soup to throw together. Cheese compliments broccoli and potatoes so well. Ultimate comfort food when the weather starts to get colder. I love to serve it with homemade rolls or bread and a salad. I make it with skim milk to cut back on calories but feel free to substitute whole milk or half-and-half for a creamier soup. If I'm really short on time, I just throw in a can of diced, already cooked potatoes towards the end of the cooking time until they are heated through. If you want a thicker soup, just add desired amount of flour mixed until smooth with an equal amount of water. Mmmmmm....
Provided by Delish
Categories Potato
Time 30m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- In a large saucepan, saute onion and celery in butter over medium heat until tender.
- Add flour, pepper, salt, and paprika and stir until smooth.
- Add broth, milk, and potatoes, stirring constantly until it boils and thickens.
- Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender.
- Stir in cheese and cooked broccoli and cook over low until cheese is melted and soup is heated through.
- Sprinkle individual servings with parsley if desired.
Nutrition Facts : Calories 264.4, Fat 13.2, SaturatedFat 8.1, Cholesterol 38.5, Sodium 534.7, Carbohydrate 22.9, Fiber 2.7, Sugar 1.9, Protein 14.2
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CHEESY POTATO SOUP WITH BROCCOLI | FOODIECRUSH.COM
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4.2/5 (394)Total Time 30 minsCategory SoupCalories 327 per serving
- Melt the butter in a large dutch oven over medium heat. Add the onion and cook for 4-5 minutes, until softened, stirring occasionally.
- Add the cubed potatoes, chicken broth and the kosher salt and bring to a boil, then reduce the heat to a rolling simmer and cook the potatoes for about 8 minutes or until soft and easily pierced with a fork. Whiz the potatoes and broth with an immersion blender to the consistency you desire (I like to leave some chunks of potato), or mash with a potato masher.
- Add the broccoli florets and the milk and bring to a boil, then reduce to a simmer, cooking for 5-7 minutes or until the broccoli is al denté.
- Toss the cheese with the flour and add to the soup 1 cup at a time, stirring until melted before adding the next batch of cheese. Season with black pepper and more salt to taste.
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Ratings 105Calories 239 per servingCategory Lunch, Soup
- In a large soup pot, melt butter. Add chopped vegetables and sauté on low heat until soft, about 5 minutes.
- 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.
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From weightwatchers.com
Servings 8Total Time 36 minsCategory Appetizers
- Melt butter in a large nonstick saucepan over low heat. Add onions and increase heat to medium-low; cover and cook, stirring occasionally, until tender, about 7 minutes. Stir in broccoli and potato soup; gradually stir in milk until blended. Increase heat to medium-high and bring to a boil. Reduce heat to low and simmer, covered, stirring occasionally, until broccoli is tender, about 5 minutes. Remove from heat; stir in cheese, mustard and cayenne until cheese melts. Season to taste with salt, if desired. Yields about 1 1/4 cups per serving.
- Stir in broccoli and potato soup; gradually stir in milk until blended. Increase heat to medium-high and bring to a boil. Reduce heat to low and simmer, covered, stirring occasionally, until broccoli is tender, about 5 minutes.
- Remove from heat; stir in cheese, mustard and cayenne until cheese melts. Season to taste with salt, if desired.
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- Heat oil in a large saucepan over medium-high heat. Add onion and cook 3 minutes, until soft. Add broccoli and broth and bring to a boil; reduce heat to medium and simmer 3 minutes, until broccoli is tender.
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