Creamy Broccoli, Cheese, and Potato Soup

Ingredients:

• 1 small onion, finely diced
• 1 medium-sized carrot, chopped
• 1 stalk of celery, finely chopped
• 2 cloves of garlic, minced
• 1 tablespoon unsalted butter
• 2 tablespoons flour (all-purpose, whole wheat, or gluten-free alternative)
• 2 1/2 cups reduced-sodium chicken broth (vegetable broth for a vegetarian version)
• 1 cup skim milk
• 2 small potatoes, peeled and cubed
• 1/4 teaspoon kosher salt (adjust to taste)
• Freshly ground black pepper, to taste
• 4 cups small-cut broccoli florets (about two heads of broccoli)
• 1 1/2 cups shredded reduced-fat sharp cheddar cheese
• 2 slices 2% milk American cheese
• 1 tablespoon grated Parmesan cheese

Directions:

1. Finely chop the onion, carrot, celery, and garlic using a food processor or chopper for uniform pieces.
2. In a large soup pot, melt 1 tablespoon of butter. Add the chopped vegetables and sauté over low heat until tender (approximately 5 minutes).
3. Sprinkle flour over the vegetables, season with salt and pepper, and stir until smooth and fully incorporated.
4. Gradually pour in the low-sodium chicken or vegetable broth and skim milk. Add diced potatoes, bring to a boil, then reduce heat to simmer, covering the pot. Cook until potatoes are soft (10-15 minutes).
5. Once potatoes are tender, add broccoli florets and Parmesan cheese. Stir and continue cooking uncovered until broccoli is tender (about 5 minutes).
6. Stir in shredded cheddar cheese and American cheese slices until fully melted and integrated.
7. For a slightly thicker consistency, use an immersion blender to briefly blend a small portion of the soup. Alternatively, manually puree 1-2 cups of soup (potatoes and broccoli) and reintegrate.
8. Serve the warm, creamy soup for a comforting and satisfying meal, perfect for any occasion.