Broccoli, Cheese, and Potato Soup

• SO1 small onion · chopped
• MC1 medium carrot · chopped
• CS1 celery stalk · chopped
• CG2 cloves garlic · minced
• B1 tbsp butter
• F2 tbsp flour
• CB2 1/2 cup chicken broth · (or vegetable broth)
• FF1 cup fat free milk
• MP2 medium potatoes · peeled and diced small
• KS1/4 tsp kosher salt and fresh pepper
• BF4 cup broccoli florets · chopped
• RF1 1/2 cup reduced fat shredded sharp cheddar
• SC2 slices 2% cheddar or American cheese
• PC1 tbsp Parmesan cheese

Préparation

1. 1

   Chop the onion, carrot, celery, and garlic using a chopper or a mini food processor.

2. 2

   Melt the butter in a large soup pot over low heat, add the chopped vegetables, and sauté until softened, approximately 5 minutes.

3. 3

   Stir in the flour, salt, and pepper until the mixture is smooth.

4. 4

   Pour in the chicken broth and milk, add the potatoes, and increase the heat to bring the mixture to a boil. Cover the pot and simmer on low heat until the potatoes are tender, about 10 to 15 minutes.

5. 5

   Stir in the broccoli florets and Parmesan cheese. Cook uncovered for about 5 minutes until the broccoli is tender. Adjust seasoning with additional salt and pepper if needed.

6. 6

   Remove the pot from the heat and stir in the shredded cheddar and sliced cheese until melted.

7. 7

   Use an immersion blender to quickly pulse part of the soup for a thicker consistency. If no immersion blender is available, transfer 1-2 cups of the solids to a chopper to blend, then stir back into the pot.