5 Servings 30 min Cook
1 Small Onions
1 Medium Carrots
1 Stalk, medium (7-1/2" - 8" long) Celery
2 Cloves, minced Garlic
1 Tbsp Butter
2 Tbsp Wheat Flour
1/4 Tsp Salt
1/4 Tsp, ground Pepper
2 1/2 Cup Chicken Broth
1 Cup Reduced Fat Milk
2 Potato medium (2-1/4" to 3-1/4" dia) Potato
4 Cup flowerets Broccoli
1 Tbsp Parmesan Cheese
1 1/2 Cup, shredded Cheddar Cheese
2 Slice (3/4 oz) American Cheese
Chop onion, carrot, celery, and garlic in a chopper or mini food processor.
In a large soup pot, melt butter.
Add chopped vegetables and sauté on low heat until soft, about 5 minutes.
Add flour, salt, and pepper to the pot and stir until smooth.
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.
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.
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.
Serve and enjoy!
Recipe inspired by: http://www.
skinnytaste.
com/2010/12/broccoli-cheese-and-potato-soup.
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