Recipe slightly adapted from Skinny Taste’s Broccoli and Potato Soup: http://www.skinnytaste.com/2010/12/broccoli-cheese-and-potato-soup.html
This soup is warm and cozy for a winter night. It tastes like its less healthy than it is and is a perfect balance of broccoli and cheese. It isn’t too cheesy, but it tastes perfectly creamy.
1/2 yellow onion, chopped
1 large carrot, peeled and chopped
1 celery stalk, chopped
2 cloves garlic, coarsely minced
1 T. Olive oil; 2 t. butter
2 T. all-purpose flour
2 1/2 cups chicken broth (or vegetable broth for vegetarian)
1 c. skim milk
2 potatoes, peeled and diced
salt and pepper
4 cups (about 2 heads) broccoli, florets and stems, chopped into small pieces (when using broccoli stem, cut off the outer layer and only use the center of the stem
1-1/2 cups sharp cheddar cheese, shredded
1 T. Parmesan cheese
In a large soup pot, heat olive oil. Add onions, celery, and carrots. Cook for about 5 minutes. Add potatoes and garlic. Cook for 1 minute. Add butter. Once melted, add flour, salt and pepper. Stir. Add chicken broth and milk. Bring to a boil. Add broccoli, then reduce heat and cover. Cook for about 15 minutes or until potatoes and broccoli are tender. Add cheeses and stir till melted and combine. Place half of the soup into a blender and puree. Return to the remaining soup. Add desired amount of salt and pepper.