I’m back! Back to making recipe videos that is, so you can expect a new one to be uploaded to my Youtube Channel every Wednesday!
So, to kick things off we have everyone’s all time favorite soup during these cold, winter days. I have seriously been trying to make a low fat version of Broccoli Cheese Soup for years. I have managed to make them “skinny,” they just haven’t been thick and creamy like the ones at the restaurants…until now!
This recipe is to die for, it has everything you want in a Broccoli Cheese Soup without any of the butter, heavy cream, or half and half. Check out the video below for my tricks on how to make this low fat soup so rich and creamy!
Skinny Broccoli Cheese Soup
- 1 large russet potato, scrubbed and dried
- 1 tablespoon plus 1 teaspoon extra virgin olive oil
- 3 ounces 1/3 less fat cream cheese
- 4 slices bacon
- 1 medium onion, chopped
- 1 garlic clove, minced
- 3 tablespoons flour
- 4 cups chicken broth/stock
- 1 can low fat evaporated milk
- 1/2 teaspoon salt
- 1/4-1/2 teaspoon black pepper
- 1 (12 ounce) bag frozen chopped broccoli
- 1 1/2 cups shredded sharp cheddar cheese
- Preheat the oven to 400 degrees
- Coat the potato with 1 teaspoon of oil and wrap it tightly in aluminum foil. Place it directly on the oven wrack and bake for 1 hour. Allow it to cool slightly and peel the potato. Mash the peeled potato with the cream cheese as if you were making mashed potatoes. This step can be done ahead of time and refrigerated until you are ready to make the soup.
- In a large pot, cook the bacon until it is crisp and then drain it on a paper towel.
- Pour the bacon drippings out of the pot and then the remaining tablespoon of olive oil over medium heat. Add the onion and cook it for 6-7 minutes, or until softened.
- Add the garlic and flour to onion, stirring for about a minutes. Slowly pour in the chicken broth and evaporated milk, stirring continuously to break up any chunks.
- Next stir in the mashed potato mister, salt, pepper, and broccoli. Bring this to a low simmer for 8-10 minutes until it has thickened.
- Turn the heat off and stir in the cheese until it has melted. Serve the soup with the reserved chopped bacon.
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