LET'S MAKE BROCCOLI CHEDDAR POTATO SOUP!

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is lower in fat and adds a cheesy flavor.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds a distinct flavor.

potatoes

🥗Healthier: cauliflower

💰Cheaper: sweet potatoes

Cauliflower reduces carbs while providing creaminess.

Melt butter in a large pot over medium heat.

Add chopped onions and sauté until translucent.

Add minced garlic and stir for 1 minute.

Whisk in flour and let cook for 2 minutes.

Add another 1/4 stick of butter and stir in chicken broth, scraping the bottom of the pan.

Add diced baby potatoes, salt, and pepper; reduce heat and simmer for about 20 minutes until potatoes are tender.

Add chopped broccoli and carrots, then stir in heavy cream and cover the pot.

Cook until broccoli is softened and potatoes are soft.

Stir in shredded cheddar cheese until melted, cover for 1-2 minutes.

Plate the soup and garnish with bacon bits.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens