Best Broccoli Potato Cheese Soup Weight Watchers Recipes

BROCCOLI CHEESE AND POTATO SOUP

Steps:

• 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.

BROCCOLI CHEESE AND POTATO SOUP

Steps:

• Chop onion, carrot, celery, garlic in a chopper or mini food processor.
• In a large soup pot, melt butter. Add chopped vegetables and sauté on low heat until soft, about 5 minutes.
• Add flour, salt and pepper to the pot 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. If you don't have an immersion blender, remove about 1-2 cups of potatoes and broccoli, place it in your chopper, then add it back to the soup. This helps thicken it a bit.

BROCCOLI POTATO CHEESE SOUP - WEIGHT WATCHERS

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)

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)

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

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.

BROCCOLI CHEESE AND POTATO SOUP

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.