Broccoli Cheese and Potato Soup

Originally submitted by happymommy, Dec. 27, 2013


  • 1 small onion, chopped 
  • 1 carrot, chopped 
  • 1 celery stalk, chopped 
  • 2 cloves garlic, minced 
  • 1 tbsp olive oil 
  • 2 tbsp flour 
  • 2 1/2 cups fat free chicken broth (or vegetable broth) 
  • 1 cup fat free milk 
  • 2 medium potatoes, peeled and diced small 
  • salt and fresh pepper 
  • 4 cups (about 2 heads) broccoli florets, chopped into small pieces 
  • 2 cups fat free shredded sharp cheddar 
  • 1 tbsp parmesan cheese 

Chop onion, carrot, celery, garlic in a chopper or mini food processor. 
In a large soup pot, add oil.  Add chopped vegetables and sauté on low heat until soft, about 5 minutes. 
Add flour, salt and pepper to the pot and stir until smooth. 
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. 
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 cheese, stir well and remove from heat. 
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.