Recipe History: After making Joy's Crock Pot Potato Soup several times I decided to adapt the recipe for a creamy broccoli soup. Delicious and only 1 Weight Watcher's point per cup!
Makes 10 - 1 cup servings
WW Pts+: 2 per serving
Ingredients:
14 oz. bag of frozen broccoli florets
1 small onion, chopped
3 cups water
3 cubes or teaspoons of chicken bouillon
1 can Campbell's Cheddar Cheese Soup (Healthy Request)
8 Oz. package Neufchatel cream cheese
1 cup skim milk
Salt and pepper to taste
Directions:
- Place broccoli and chopped onions into crock pot
- Heat water. When hot, add bouillon and mix to create broth
- Pour hot broth over broccoli and onions in crock pot.
- Add soup, 1/2 teas salt and a few shakes of black pepper
- Cook on high for 1 and 1/2 hours
- Add cream cheese and cook another 1/2 hour until cheese has melted, stirring occasionally
- Add milk and stir into soup mixture.
- Cook an additional 10-15 minutes until heated through.
Tip: You can use 2 cans of chicken broth in place of the bouillon if preferred. Adjust salt accordingly as the bouillon is usually saltier than the broth. Also, I found some of the broccoli florets a little too big for a soup spoon, so after the soup had cooked 1/2 hour I spooned out the larger florets and cut into smaller pieces.
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