• 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)
  • 2½ cups less sodium chicken broth (or vegetable broth)
  • 1 cup fat free milk
  • 2 medium potatoes, peeled and diced small
  • ¼ tsp kosher salt and fresh pepper
  • 4 cups (about 2 heads) broccoli florets, chopped into small pieces
  • 1½ cups reduced fat shredded sharp cheddar
  • 2 slices 2% American cheese
  • 1 tbsp parmesan cheese

 

Directions:

  • 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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