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Vegan Option, Gluten-Free Option
Ready in 45 minutes
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Somewhere along the way, folks decided that a dish being “comfort food” meant it was also inherently unhealthy. Pshhhh. Trust me, you can make (and enjoy) all of your comfort food favorites, and still keep them light and healthy. What’s more comforting than knowing you are taking care of yourself and your family by taking care of your body? Nothing. That’s what.
This Broccoli Cheddar and Potato Soup is an excellent example of the concept of healthier comfort food. Let’s be honest, it’s mostly just a big bowl of veggies—with a little bit of cheese and milk for richness and flavor. Eating a bowl of this soup is pretty much exactly like eating a salad. Okay, so maybe not exactly like it, but darn close.
The key to making sure this soup is super (souper!) creamy and delicious—an immersion blender (AKA: a stick blender). Instead of loading this soup up with heavy cream or tons of butter, the thick and creamy texture comes from pureeing the majority of the veggies into a velvety-smooth soup.
You can definitely use a regular blender and just transfer batches back and forth between the blender and the stove. But honestly? The $25 you spend on an immersion blender will more than pay for itself in hassle and labor costs in it’s lifetime. If you don’t own one, you definitely should. I have this Cuisinart one, and it’s great—although they tend to burnt out after 2-3 years of use.
Honestly, I think this soup is a meal all on it’s own, but if you want to round out dinner, add some crusty bread and a fresh garden salad. Boom. Comfort food done healthy. Enjoy!
5 from 1 reviews
This Broccoli, Cheddar, and Potato Soup is warm, comforting and full of good-for-you veggies your whole family will love!
2 tablespoons butter or coconut oil
1 small onion, diced
2 large carrots, chopped
2 celery stalks, chopped
2 cloves garlic, minced
2 tablespoons all-purpose or whole wheat flour
2 1/2 cups chicken or vegetable broth
1 cup skim or almond milk
2 medium Yukon Gold potatoes (about 5 petite Yukon Gold potatoes), peeled and diced
4 cups (about 2 heads) broccoli florets, chopped into small pieces
1 1/2 cups shredded sharp cheddar cheese
Salt and pepper, to taste
To make this recipe vegetarian: Use vegetable broth instead of chicken broth.
To make this recipe gluten-free: Use arrowroot powder or tapioca starch instead of flour.
To make this recipe dairy-free: Use coconut oil, almond milk and non-dairy cheese instead of butter, milk and cheddar.
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Bless your heart, Cass. I am making this this weekend. I got an immersion blender for Christmas and haven’t used it yet. I HAVE FOUND MY ANSWER.
Ooooooh, I love my immersion blender! I use it for everything! Let me know how it turns out.
Okay, I made it, and it is SO FREAKING GOOD.
I’m thinking this is my weekend soup making adventure too…I don’t eat a lot of broccoli, but this is a way for me to get the nutrients in a soup I know I’ll love!!
You’ll love it! Even though there is a lot of broccoli, it doesn’t taste overhwhelmingly broccolish.
I kinda wanted an immersion blender, but you just gave me a reason to go out and buy one.
This looks delicious!!
Out of curiosity, is there a strong celery flavor? My bf hates celery.
Yummy! I can’t wait to try this on another snow week this week!
Do you know what the calorie count on this is? I made it & it is delicious.
Here is a great copy and paste nutrition info calculator that should help: https://www.caloriecount.com/cc/recipe_analysis.php
Oh my goodness! This looks amazing! My husband is a big fan of all these ingredients, I mean who wouldn’t be! Can’t wait to try it.
YUM! I just finished making this and it’s amazing! I don’t know why I ever cooked broccoli in any way other than this soup. I’m currently licking the spoon like it’s brownie batter :-)
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