Broccoli Cheese Potato Soup

If you're in the middle of a cold week like we've been, this soup is the cure. It's so yummy, and it's low fat too! Recipe and photo courtesy of skinnytaste.com

Servings: 4 • Serving Size: 1-1/4 cups • Old Points: 5 pts • Points+: 7 pts

Calories: 281.6 • Fat: 8.0 g • Carb: 33.0 g • Fiber: 5.0 g • Protein: 20.4 g

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 fat free chicken broth (or vegetable broth)

1 cup fat free milk

2 medium potatoes, peeled and diced small

salt and fresh pepper

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

1-1/2 cups 2% 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 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. This helps thicken it a bit.