Broccoli Cheese & Potato Soup

6 Servings

1 Small Yellow Onion, chopped

1 Carrot, chopped

1 Celery Stalk, chopped

2 Garlic Cloves, minced

1 tbsp Butter

2 tbsp Flour

2 - 14 oz cans Low Sodium Chicken or Vegetable Broth (I used chicken)

1 cup Milk

1 Head of Broccoli, chopped into small pieces

2 cans Sliced New Potatoes

1 tbsp Parmesan Cheese

Salt and Pepper to taste

8 oz Velveeta Cheese

4 oz Shredded Cheddar Cheese

1)   Melt butter in a large pot over medium heat.

2)   Add onion, carrot, celery, and garlic and saute until tender, about 5 minutes.

3)   Add flour to the pot and stir until smooth.

4)   Add broth, milk, and broccoli and turn heat to high. Bring to a boil, cover, and cook until broccoli is soft, about 10 minutes.

5)   Add potatoes, Parmesan, and stir well. Salt and pepper to taste. Stir and simmer for about 5 minutes.

6)   Add Velveeta and cheddar cheese, stir well until completely melted. 

7)   Remove from heat and using an immersion blender, blend the soup until it reaches your desired thickness. If you do not have an immersion blender, add 2 cups of potatoes and broccoli to a blender then add it back to the soup. Serve and enjoy!

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