Broccoli, Cheese And Potato Soup

• 1 small onion, chopped
• 1 carrot, chopped
• 1 stalk celery, chopped
• 2 garlic cloves, minced
• 1 tablespoon butter
• 2 tablespoons flour
• 2 1/2 cups fat free chicken broth (or vegetable broth)
• 1 cup nonfat milk
• 2 medium potatoes, peeled and diced small
• salt and fresh pepper
• 4 cups about 2 heads broccoli florets, chopped into small pieces
• 1 1/2 cups 2% shredded sharp cheddar cheese
• 2 slices low-fat American cheese
• 1 tablespoon parmesan cheese

1. Chop onion, carrot, celery, garlic in a chopper or mini food processor.
2. In a large soup pot, melt butter. Add chopped vegetables and saute on low heat until soft, about 5 minutes.
3. Add flour, salt and pepper to the pot and stir until smooth.
4. 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.
5. 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.
6. 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.

onion, carrot, celery, garlic, butter, flour, chicken broth, nonfat milk, potatoes, salt, broccoli florets, cheddar cheese, lowfat, parmesan cheese

Taken from www.food.com/recipe/broccoli-cheese-and-potato-soup-499114 (may not work)