Ingredients

The following ingredients have 4 Servings
  • 1 TBS butter
  • 1 onion (chopped)
  • 3 carrots (chopped)
  • 3 celery ribs (finely chopped)
  • 1 TBS garlic (minced)
  • 4 cups vegetable broth (or chicken)
  • 2 large baking potatoes (I used yukon, peeled and chopped)
  • 1 TBS flour
  • 1/2 cup water
  • 2/3 cup skim milk
  • 2 cups chopped broccoli (I probably used more like 3, so whatever you like!)
  • 1 cup shredded reduced fat cheddar cheese (I used extra sharp)

Instruction

  • Melt the butter in a large soup pot. Add onions, carrots, and celery and saute over medium heat until tender.
  • Add garlic and cook 1 or 2 additional minutes.
  • Add chicken broth and potatoes, bring to a boil, and cook until potatoes are tender.
  • Mix flour with water, add, and simmer until soup is slightly thickened.
  • Add milk and broccoli and cook until broccoli is just tender and soup is heated through. Stir in cheese, allow to melt, and serve.