Broccoli, Cheese, and Potato Soup

Ingredients

• Onions

  Raw

  1 small or 70g

• Carrots

  Raw

  1 medium or 61g

• Celery

  Raw

  1 stalk, medium or 40g

• Garlic

  Raw

  2 cloves, minced or 6g

• Butter

  Unsalted

  1 tbsp or 14g

• Wheat flour

  White, all-purpose, unenriched

  2 tbsp or 16g

• Salt

  Table

  ¼ tsp or 2g

• Pepper

  Spices, white

  ¼ tsp, ground or 0.6g

• Chicken broth

  Soup, canned, less/reduced sodium

  2 ½ cup or 600g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  1 cup or 244g

• Potato

  Flesh and skin, raw

  2 Potato medium or 426g

• Broccoli

  Raw

  4 cup chopped or 364g

• Parmesan cheese

  Shredded

  1 tbsp or 5g

• Cheddar cheese

  1 ½ cup, shredded or 169g

• American cheese

  Pasteurized process, fortified with vitamin D

  2 slice (3/4 oz) or 42g

Directions

1. Chop onion, carrot, celery, and garlic in a chopper or mini food processor.
2. In a large soup pot, melt butter. Add chopped vegetables and sauté 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.
7. Serve and enjoy!