Broccoli, Cheese and Potato Soup |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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With this much flavor you won't miss them. Ingredients:
1 small onion, chopped |
1 carrot, chopped |
1 stalk celery, chopped |
2 garlic cloves, minced |
1 tablespoon butter |
2 tablespoons flour |
2 1/2 cups fat free chicken broth (or vegetable broth) |
1 cup nonfat milk |
2 medium potatoes, peeled and diced small |
salt and fresh pepper |
4 cups about 2 heads broccoli florets, chopped into small pieces |
1 1/2 cups 2% shredded sharp cheddar cheese |
2 slices low-fat american cheese |
1 tablespoon parmesan cheese |
Directions:
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 sauté 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 American 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 it in your chopper, then add it back to the soup. This helps thicken it a bit.
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