This is out of this world good!  Got it from skinnytaste.  I made a small change and did half broccoli and half cauliflower because that was what I had.  It turned out great!


1 small onion, chopped

1 carrot, chopped

1 celery stalk, chopped

2 garlic cloves, minced

1 Tbsp butter

2 Tbsp flour

2 1/2 cups fat free chicken broth

1 cup fat free milk

2 medium potatoes, peeled and diced small

salt and pepper

4 cups (about 2 heads) broccoli florets, chopped into small pieces

1 1/2 cup shredded sharp cheddar

2 slices 2% American cheese

1 Tbsp Parmesan cheese


Chop onion, carrot, celery, garlic in a chopper or mini food processor.

In a large soup pot, melt butter.  Add chopped vegetables and saute 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, 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.

Using an immersion blender, quickly blend part of the soup for a quick second or tow.  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 to thicken it.  (I didn’t feel the need to do this…it was plenty thick enough for me).