Ingredients
1small onion,chopped
1medium carrot,chopped
1celery stalk,chopped
2garlic cloves,minced
1tbspbutter
2tbspall purpose flour,or whole wheat or gluten-free flour
2½cupschicken broth,less sodium, or vegetable broth
1cupmilk,fat free
2medium potatoes,peeled, diced small
¼tspkosher salt and fresh pepper
4cupsbroccoli florets,chopped into small pieces
1½cupssharp cheddar,reduced fat, shredded
22% American cheese slices
1tbspparmesan cheese
Preparation
Chop the onion, carrot, celery, garlic in a chopper or mini food processor.
In a large soup pot, melt the butter. Add the chopped vegetables, then sauté on low heat for about 5 minutes until soft.
Add the flour, salt, and pepper to the pot, then stir until smooth.
Add the chicken broth, milk, and potatoes, and set the heat to high until it comes to a boil. Cover and cook on low for about 10 to 15 minutes, until the potatoes are soft.
Add the broccoli florets, Parmesan cheese, then stir well. Adjust with salt and pepper to taste.
Cook uncovered for about 5 minutes until the broccoli is cooked. Add cheddar and American cheese, then stir well. Remove from heat.
Using an immersion blender, quickly blend part of the soup for 1 to 2 seconds. If there is no immersion blender, remove about 1 to 2 cups of potatoes and broccoli, place it in the chopper, then add it back to the soup.
Serve warm, and enjoy!
