1Chop onion, carrot, celery, garlic in a chopper or mini food processor.
2Chop onion, carrot, celery, garlic in a chopper or mini food processor.
3Chop onion, carrot, celery, garlic in a chopper or mini food processor.
4In a large soup pot, melt butter. Add chopped vegetables and sauté on low heat until soft, about 5 minutes.
5In a large soup pot, melt butter. Add chopped vegetables and sauté on low heat until soft, about 5 minutes.
6In a large soup pot, melt butter. Add chopped vegetables and sauté on low heat until soft, about 5 minutes.
7Add flour, salt and pepper to the pot and stir until smooth.
8Add flour, salt and pepper to the pot and stir until smooth.
9Add flour, salt and pepper to the pot and stir until smooth.
10Add 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.
11Add 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.
12Add 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.
13Add broccoli florets, Parmesan cheese, and stir well. Adjust salt and pepper to taste. Cook uncovered until broccoli is cooked, about 5 minutes.
14Add broccoli florets, Parmesan cheese, and stir well. Adjust salt and pepper to taste. Cook uncovered until broccoli is cooked, about 5 minutes.
15Add broccoli florets, Parmesan cheese, and stir well. Adjust salt and pepper to taste. Cook uncovered until broccoli is cooked, about 5 minutes.
16Add cheddar and American cheese, stir well and remove from heat.
17Add cheddar and American cheese, stir well and remove from heat.
18Add cheddar and American cheese, stir well and remove from heat.
19Using 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
20Using 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
21Using 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
Ingredients
1 small onion, chopped
1 small onion, chopped
1 small onion, chopped
1 medium carrot, chopped
1 medium carrot, chopped
1 medium carrot, chopped
1 celery stalk, chopped
1 celery stalk, chopped
1 celery stalk, chopped
2 cloves garlic, minced
2 cloves garlic, minced
2 cloves garlic, minced
1 tbsp butter
1 tbsp butter
1 tbsp butter
2 tbsp flour, AP, whole wheat or gluten-free flour
2 tbsp flour, AP, whole wheat or gluten-free flour
2 tbsp flour, AP, whole wheat or gluten-free flour
2.5 cups less sodium chicken broth, or vegetable broth
2.5 cups less sodium chicken broth, or vegetable broth
2.5 cups less sodium chicken broth, or vegetable broth
1 cup fat free milk
1 cup fat free milk
1 cup fat free milk
2 medium potatoes, peeled and diced small
2 medium potatoes, peeled and diced small
2 medium potatoes, peeled and diced small
0.25 tsp kosher salt and fresh pepper
0.25 tsp kosher salt and fresh pepper
0.25 tsp kosher salt and fresh pepper
4 cups broccoli florets, chopped into small pieces, about 2 heads
4 cups broccoli florets, chopped into small pieces, about 2 heads
4 cups broccoli florets, chopped into small pieces, about 2 heads
1.5 cups reduced fat shredded sharp cheddar
1.5 cups reduced fat shredded sharp cheddar
1.5 cups reduced fat shredded sharp cheddar
2 slices 2% cheddar or American cheese
2 slices 2% cheddar or American cheese
2 slices 2% cheddar or American cheese
1 tbsp Parmesan cheese
1 tbsp Parmesan cheese
1 tbsp Parmesan cheese
Equipment
chopper or mini food processorlarge soup potimmersion blender
Tips
Russet or Yukon Gold potatoes are good options. If you’re watching your carbs, you could try swapping the potatoes for cauliflower, but I think the flavor is better with potatoes.
If you don’t have American cheese slices, you can add more shredded cheddar.
Swap the all-purpose flour with gluten-free flour or a tablespoon of arrowroot or corn starch.