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BROCCOLI CHEESE AND POTATO SOUP
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| 1 small | onion, chopped |
| 1 medium | carrot, chopped |
| 1 | celery stalk, chopped |
| 2 cloves | garlic, minced |
| 1 tbsp | butter |
| 2 tbsp | flour, (AP, whole wheat or gluten-free flour) |
| 2 1/2 cups | less sodium chicken broth, (or vegetable broth) |
| 1 cup | fat free milk |
| 2 medium | potatoes, peeled and diced small |
| 1/4 tsp | kosher salt |
| fresh pepper | |
| 4 cups (about 2 heads) | broccoli florets, chopped into small pieces |
| 1-1/2 cups | reduced fat shredded sharp cheddar |
| 2 slices 2% | American cheese |
| 1 tbsp | parmesan cheese |
| Chop | onion, carrot, celery, 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.
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