March's Me Make-Y We Taste-Y We Like-Y

Broccoli was cheap, so on an impulse I purchased a bunch of it. What to do with it, besides dip it in ranch or have broccoli and cheese as a side? I decided to make broccoli soup for the very first time. I came upon this recipe for Broccoli Cheese and Potato Soup by Gina's Skinny Recipes. Let me just say...it was pretty darn good. The girls even ate it up like no big deal. I will make this one again. Enjoy!

Broccoli Cheese and Potato Soup

Gina's Skinny Recipes

1 small onion, chopped

1 carrot, chopped

1 celery stalk, chopped

2 cloves garlic, minced

1 tbsp butter 2 tbsp flour

2 1/2 cups chicken broth or vegetable broth

1 cup fat free milk...I just used the milk I had in the fridge.

2 medium potatoes, peeled and diced small

salt and pepper to taste

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

1-1/2 cups 2% shredded sharp cheddar...didn't have sharp so I used medium cheddar instead.

2 slices 2% American cheese ...I omitted this because I didn't have any.

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 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, 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 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. (I actually put about one cup and a half in the blender then added it back in.) This helps thicken it a bit.