Broccoli Cheese and Potato Soup

About This Recipe

This thick and creamy broccoli, cheese and potato soup is lick-the-bowl good! Pure comfort in a bowl, a one-pot meal your whole family will love and ready in under 30 minutes.

Ingredients

• 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 and fresh pepper
• 4 cups broccoli florets, chopped into small pieces (about 2 heads )
• 1-1/2 cups reduced fat shredded sharp cheddar
• 2 slices 2% cheddar or American cheese
• 1 tbsp 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 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.
6. Add cheddar and American cheese, stir well and remove from heat.
7. 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.