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.
- 1 small onion, chopped
- 1 medium carrot, chopped
- 1 celery stalk, chopped
- 2 cloves garlic, minced
- 1 tablespoon butter
- 2 tablespoons all-purpose flour
- 2½ cups low-sodium chicken broth or vegetable broth
- 1 cup fat free milk
- 2 medium potatoes, peeled and diced small
- 1/4 teaspoon kosher salt and freshly ground black pepper
- 4 cups (about 2 heads) broccoli florets, chopped into small pieces
- 1½ cups reduced fat shredded sharp cheddar
- 2 slices 2% American cheese
- 1 tablespoon grated Parmesan cheese
1. 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.