This is a really easy and satisfying soup that comes together pretty quickly. It's very straightforward with no frills or fuss and is pretty healthy compared to other broccoli cheese soups out there.
Broccoli Cheese and Potato Soup
1 carrot, chopped
1 celery stalk, chopped
2 cloves garlic, minced
1 tbsp butter
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
1 tbsp parmesan cheese
4 cups (about 2 heads) broccoli florets, chopped into small pieces
1-1/2 cups 2% shredded sharp cheddar
2 slices 2% American cheese
salt and fresh pepper
Start by tossing the mirepoix and garlic in the food processor.
Process until pretty finely chopped, scraping down the sides as you go.
Melt the butter in a large pot and add the veggies to it over medium heat.
Saute for 5 minutes and sprinkle in the 2 tablespoons of flour.
Stir well to combine and cook for another 2 minutes.
Add the 2 1/2 cups of broth, 1 cup milk and the 2 diced potatoes.
Stir to combine and simmer for 20 minutes or until the potatoes are cooked through.
Add the tablespoon of parmesan cheese and stir to combine.
Toss in the broccoli.
Stir well to combine and cook for 5 minutes or until the broccoli has softened a bit.
Add the 1-1/2 cups of cheddar cheese and the 2 slices of American cheese.
Stir well to combine and check for salt and pepper. It will need both.
If you want, you can blend a cup or two of the soup in the food processor (or use a stick blender) to give the soup a little thicker consistency.
Pulse until smooth.
Add back into the soup.
Stir to combine and cook until the flavors marry and the broccoli is soft.
Overall this was a very satisfying soup. The potato chunks and broccoli pieces give a great texture and the creaminess of the cheeses works well with the veggies. My daughter loves broccoli so it was a hit with her as well.