Lighter Cheesy Potato Soup with Broccoli

So I just logged in to do a final proofread of this Cheesy Potato Soup recipe, and my post was gone.  Blank.  Nothing.  It was my best post ever.  It was witty and insightful, delivered a life-changing message – all.  gone.  Seriously folks…my mommy brain cannot recreate the greatness of that post, so I will simply cut to the chase and get to the real reason why you’re here…the soup!
Lighter Cheesy Potato Soup is one of the tastiest soups I’ve ever had and is also very easy to make. Win-win if you ask me!   I decided to add some broccoli for color and to bump up the nutrition level.  I also added more cheese than called for in the original recipe.  For the love of cheese, it’s a ‘cheesy’ soup!  We’re using reduced-fat cheese here, so this only adds 45 calories per serving.  It is worth every bit, trust me.
The result is a light and healthy soup, filled with perfectly tender potatoes, vitamin-packed broccoli and calcium-rich cheese.  Mike noted the consistency was just perfect for a cheese soup – not heavy, drips off the spoon nicely.  I’d say this is a keeper for sure!

Lighter Cheesy Potato Soup with Broccoli
Yields: 4 servings
  • 1 tablespoon butter
  • 1 yellow onion, chopped
  • 2½ tablespoons all-purpose flour
  • 3 cups chopped red potato (about 1 pound)
  • 3-4 cups broccoli florets (about 1 stalk)
  • 1¼ cups skim milk (or 1%)
  • ¾ cup vegetable broth (or chicken broth)
  • ½ cup water
  • 1 cup (4 ounces) reduced fat (2%) sharp cheddar cheese, shredded
  • ¼ teaspoon cayenne
  • 2 tablespoons chopped green onions (optional)
  1. In a medium sauce pan, melt butter over medium-high heat. Add onion and saute 5 minutes or until onion is tender. Sprinkle with flour; cook 1 minute, stirring onion mixture constantly.
  2. Add potato, broccoli, milk, broth and water to pan; bring to boil. Cover, reduce heat and simmer 10 minutes.
  3. Add cheese, cayenne pepper, cook 2 minutes or until cheese melts, stirring frequently. Remove from heat immediately once cheese has melted. Top each serving with chopped green onions, if desired.
Adapted from Cooking Light, Jan/Feb, 2012


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  1. This looks delicious! I love that it’s low calorie too. I totally would have added more cheese myself.

  2. I’m always tinkering with a low calorie something and fattening up. You showed great restraint! Nothing like a creamy, cheesy soup for comfort to me. And low-cal? Yes, that’s a win-win.
    Please stop by my blog again, Aida, and join in “Food Bloggers Unplugged.”

  3. What a delicious looking soup – love the flavors and love that it’s lower in fat and healthier – I just found your blog through Rosemary at the lovely Sprigs of Rosemay blog – I’ve signed up to follow and so looking forward to lots more 🙂
    Mary x

  4. This sounds wonderful and without all the fat. I like those red potatoes in there too, give a nice added color.

  5. Looks like a great soup! I love anything that is lighter and still tastes delicious!
    I have a giveaway going on you might be interested in!

  6. Rodeo Bucket says:

    Oh, I hate when that happens… it has happened to me so many times I now usually make my posts in a plain text note, then copy/paste/proofread.
    However, your soup looks yummy! I am looking for a lot of light recipes since I am trying to lose some weight.
    Please stop by my blog, I have a surprise for you there. 🙂

  7. Sounds wonderful, and I love that you lightened it up 🙂 The color on this is gorgeous.

  8. This looks really good. I especially like the use of red potatoes. I love those little guys! Yummm! 🙂