Loaded Broccoli Potato Soup Directions
- Combine chicken broth, carrots, potatoes, and onion powder in a large pot.
- Bring to a boil, cover, and simmer for 10 minutes.
- Add broccoli, cover, and simmer for another 10 minutes.
- In a saucepan, melt light butter, whisk in self-rising flour, and cook until golden.
- Gradually whisk in almond milk and cook for 5 minutes, stirring until thickened.
- Stir in shredded reduced-fat cheddar cheese until melted, then season with salt and garlic pepper.
- Pour the cheese sauce into the pot and mix well. Adjust the soup's thickness by adding more almond milk if desired.
- Top with turkey bacon pieces and serve warm.
WW Points Calculation:
- 2 cans (14.5 oz each) fat-free chicken broth: 0 points
- 2–3 large carrots, peeled and diced: 0 points
- 4 medium potatoes, peeled and cubed: 4 points
- 1 tsp onion powder: 0 points
- 2 small heads broccoli, washed and diced: 0 points
- 2 tbsp light butter: 4 points
- ⅓ cup self-rising flour: 4 points
- 4 cups unsweetened almond milk: 1 point
- 2 cups shredded reduced-fat cheddar cheese: 6 points
- 1 tsp salt: 0 points
- ½ tsp garlic pepper: 0 points
- 3 slices turkey bacon, cooked and chopped: 3 points
Total Points: 22 points
Servings: 8
Per Serving: 2.75 points
Nutrition Information:
- Calories: 122
- Fat: 7g
- Protein: 6g
- Carbohydrates: 12g
- Sugar: 4g
- Sodium: 614mg
I'm waiting for your comments! Enjoy!
