The trick to making this soup thick and creamy — without using cream — is pureeing a portion of the cooked soup. Blending it adds a velvety texture and body without any added fat.
Swap option: You can use whole wheat or gluten-free flour instead of all-purpose flour.
In a large soup pot, melt butter. 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.2.
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.3.
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, process it in a blender, then add it back to the soup.