This is delicious and lower-fat than most creamy soups as it has no cream in it. I have adapted it from a number of broccoli soups and added chicken (use pre cooked to save time) to make it a more complete meal. Perfect winter comfort food!

Ingredients

8 serv.

(8 ounce) cans low sodium chicken broth↗4 cans
(8 ounce) package reduced-fat cream cheese, softened↗1 package
flour↗1⁄2 cup
butter (I like smart balance) or 8 tablespoons butter, alternative (I like smart balance)↗8 tablespoons
diced red onion1 cup
minced fresh broccoli2 cups
medium russet potatoes, peeled and cubed↗3
shredded chicken2 cups
cheddar cheese↗12 ounces
fresh garlic cloves↗2 teaspoons
crushed red pepper flakes (or to taste)↗1 teaspoon
black pepper↗1 teaspoon

Step-by-step instructions

1
Saute onion and garlic with 2 tbsp butter until onion is becoming translucent.
2
In another pan melt remaining butter and slowly add flour to create a roue.
3
Combine all ingredients in crock pot and simmer on high for 4 hours or until potatoes are tender.
4
You may need to stir often during first hour to ensure all ingredients are combined.
5
Top with additional cheddar cheese and green onions if you like!

Source: food.com

Original recipe ↗

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