Monday, March 20, 2017

Broccoli, Cheddar and Potato Soup

Cold winter days are made for soup--the heartier, the better. This chowder-like soup is stick-to-your-ribs good, but easily fits into a healthy lifestyle. Thanks to Skinnytaste for the base recipe.

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 
1 cup fat free milk
2 medium potatoes, peeled and diced small
1/4 tsp kosher salt and fresh pepper
cups (about 2 heads) broccoli florets, chopped into small pieces
1-1/2 cups reduced fat shredded sharp cheddar
2 slices 2% American cheese
1 tbsp parmesan cheese

Chop onion, carrot, celery,and garlic .

In a large pot, melt butter.  Add chopped vegetables and sauté on low heat until soft, about 10 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 15 minutes.

Add cheddar and American cheese, stir well and remove from heat.

Use an immersion blender to achieve desired consistency.
At 7 SP per 1 1/3 cup serving, this soup is a real winner.