Broccoli, Cheese, and Potato Soup

Broccoli, Cheese, and Potato Soup is the ultimate comfort dinner made with chunks of potatoes, carrots, onion and fresh broccoli in a thick, cheesy broth.

PREP TIME: 10 minutes

COOK TIME: 30 minutes

TOTAL TIME: 40 minutes

YIELD 4 servings

INGREDIENTS:

1 small Onion, chopped

1 Carrot, chopped

1 Stalk Celery, chopped

2 Garlic Cloves, minced

1 tablespoon Unsalted Butter

2 tablespoons All-Purpose Flour

2 1/2 cups Fat Free Chicken Broth (or Vegetable Broth)

1 cup Nonfat Milk

2 medium Potatoes, peeled and diced small

Salt, to taste

Pepper, to taste

3 cups (about 2 heads) Broccoli Florets, chopped into bite size pieces

1 1/2 cups shredded 2% Milk Fat Sharp Cheddar cheese

2 slices Low-Fat American Cheese

1 tablespoon Parmesan Cheese

INSTRUCTIONS:

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 saute 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 America 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 in your food process, then add it back to the soup once liquified. This helps to thicken it a bit.

7. Serve hot with a crusty bread on the side and enjoy!