Ingredients

• 1 small onion, chopped

• 1 medium carrot, chopped

• 1 celery stalk, chopped

• 2 cloves garlic, minced

• 1 tbsp butter

• 2 tbsp 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 about 2 heads broccoli florets, chopped into small pieces

• 1-1/2 cups reduced fat shredded sharp cheddar

• 2 slices American cheese

• 1 tbsp Parmesan cheese

Instructions

Chop onion, carrot, celery, garlic in a chopper or mini food processor.

In a large soup pot, melt butter.  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 and American 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.