Broccoli, Cheese And Potato Soup

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 small onion, chopped
• 1 carrot, chopped
• 1 stalk celery, chopped
• 2 garlic cloves, minced
• 1 tablespoon butter
• 2 tablespoons flour
• 2 1/2 cups fat free chicken broth (or vegetable broth)
• 1 cup nonfat milk
• 2 medium potatoes, peeled and diced small
• salt and fresh pepper
• 4 cups about 2 heads broccoli florets, chopped into small pieces
• 1 1/2 cups 2% shredded sharp cheddar cheese
• 2 slices low-fat american cheese
• 1 tablespoon parmesan cheese

Recipe

• 1 chop onion, carrot, celery, garlic in a chopper or mini food processor.
• 2 in a large soup pot, melt butter. add chopped vegetables and sauté on low heat until soft, about 5 minutes.
• 3 add flour, salt and pepper to the pot and stir until smooth.
• 4 add chicken broth, milk and potatoes and set heat to high until it comes to a boil, then cover and cook on low until potatoes are soft, about 10-15 minutes.
• 5 add broccoli florets, parmesan cheese, and stir well. adjust salt and pepper to taste. cook uncovered until broccoli is cooked, about 5 minutes. add cheddar and american cheese, stir well and remove from heat.
• 6 using an immersion blender, quickly blend part of the soup for a quick second or two. if you don't have an immersion blender, remove about 1-2 cups of potatoes and broccoli, place it in your chopper, then add it back to the soup. this helps thicken it a bit.