List of items needed:
1 small onion, finely chopped
1 carrot, chopped
1 piece of celery, cut into small pieces
2 small pieces of garlic, finely chopped
1 tablespoon of butter without salt
2 tablespoons of flour, which can be regular, whole wheat, or gluten-free.
2 and a half cups of low-sodium chicken broth (you can use vegetable broth for a vegetarian option)
1 cup of low-fat milk
2 small potatoes, peeled and diced into small pieces.
Use 1/4 teaspoon of kosher salt, and add more if needed to suit your taste.
Ground black pepper, as much as you like.
4 cups of small broccoli pieces (equivalent to two broccoli heads)
1 and 1/2 cups of grated low-fat sharp cheddar cheese
2 pieces of American cheese made with 2% milk
1 tablespoon of shredded Parmesan cheese
Instructions:
Start by cutting the onion, carrot, celery, and garlic into small pieces. A food processor or chopper can be used to cut food into small and even pieces.
In a big pot, melt one tablespoon of butter. Put the cut vegetables in the pot and cook them slowly over low heat until they are soft. This should take about 5 minutes.
Put the flour on top of the vegetables and add some kosher salt and freshly ground black pepper. Mix the ingredients well until they are smooth and the flour is completely mixed in.
Slowly add the low-salt chicken or vegetable broth, then pour in the skim milk. Put the chopped potatoes into the mixture. Turn up the heat until the mixture starts boiling, then lower the heat and cover the pot to let it simmer. Let the potatoes cook until they are tender, which usually takes around 10 to 15 minutes.
When the potatoes are soft, put in the chopped broccoli and Parmesan cheese into the pot. Mix well and keep cooking uncovered until the broccoli is soft, which usually takes about 5 minutes.
Add the grated cheddar cheese and slices of American cheese. Keep stirring until the cheeses are fully melted and mixed into the soup.
To make the soup a bit thicker, use a hand blender to quickly blend a small part of it. If you don’t have an immersion blender, take out 1 to 2 cups of the soup (mostly potatoes and broccoli), blend it in a food processor, and then mix it back into the soup.
After the soup is done, serve it while it’s still warm. This rich and tasty soup is perfect for a cozy and fulfilling meal, great for any time.