Broccoli, Cheese and Potato Soup

Taken from the Skinnytaste website, this is a fantastic and satisfying soup that is easy on the calories. With this much flavor you won't miss them!

• Ready In: 30 mins
• Serves: 4

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.