Lightened-Up Broccoli Cheddar Soup

This creamy soup is just as scrumptious as a high-fat restaurant version, but it’s made SO much healthier by using potatoes instead of heavy cream. Just a few pantry staples plus broccoli is all it takes.

PER SERVING 159 CALORIES      TOTAL TIME 35 MINUTES     GROCERIES 8 INGREDIENTS

Makes: 6 servings

Serving size: 1 cup

2 tbsp olive oil

½ medium onion (any variety), diced

2 medium Yukon Gold potatoes, peeled and diced

3 cups low-sodium chicken broth

¾ tsp kosher salt

½ tsp black pepper

3 cups broccoli florets (fresh or frozen)

1 cup shredded cheddar cheese

1. Heat the olive oil in a large pot over medium heat. Add the onions and sauté for 5 minutes or until soft.
2. Add the potatoes, chicken broth, kosher salt, and black pepper. Increase the heat to medium-high and bring to a simmer. Cook for 12 to 14 minutes or until the potatoes are tender.
3. Stir in the broccoli and cook for an additional 5 minutes or until the broccoli is tender.
4. Carefully transfer the mixture to a blender, only filling the blender pitcher about half full. Cover the top of the blender pitcher with a folded dish towel. (Placing the lid on the pitcher could result in the hot liquid exploding from the container.) Blend the soup in batches, returning the puréed soup to the pot.
5. Stir in the cheese and heat over medium heat, stirring constantly, until the cheese is melted into the soup. Store in the fridge for up to 5 days or freeze for up to 3 months.