It’s the winter time and I LOVE soup. So does my roomie. So from here on out you’ll be seeing a lot of soup. Most people ask me how I can only eat soup as my meal. My answer is in two parts. One, it’s just so darn good when it’s hearty and meant to be a meal. Two, it’s really really good to help yourself practice portion control.
This soup is rather tricky because I wasn’t too thrilled with the seasoning at the end. I, however, love salt and add too much of it to everything… so I may be wrong. This wasn’t the easiest soup to make, but it’s another one of those super worth it recipes.
- 1 small onion, chopped
- 1 medium carrot, chopped
- 1 celery stalk, chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 2 tbsp flour
- 2 1/2 cups less sodium chicken broth (or vegetable broth)
- 1 cup fat free milk
- 3 medium potatoes, peeled and diced small
- 1/4 tsp kosher salt and fresh pepper
- 4 cups (about 2 heads) broccoli florets, chopped into small pieces
- 1 3/4 cups reduced fat shredded sharp cheddar
- Chop onion, carrot, celery, garlic in a chopper or mini food processor
- In a large soup pot, heat olive oil.
- Add chopped vegetables and sauté on low heat until soft, about 5 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 and stir well.
- Adjust salt and pepper to taste.
- Cook uncovered until broccoli is cooked, about 5 minutes.
- Add cheddar, stir well and remove from heat.
- 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.
- Serve and enjoy!
Recipe Inspiration: http://www.skinnytaste.com/broccoli-cheese-and-potato-soup/