|
Ingredients
|
|---|
|
Amt.
|
Measure
|
Ingredient
| | | | 1 | small | Onion, chopped | 1 | medium | Carrots | 1 | stalk, medium (7-1/2" - 8" long) | celery,chopped | 2 | cloves | garlic minced | 1 | tablespoon | butter | 2 | tablespoons | all-purpose flour | 2.5 | cups | chicken broth, fat free | 1 | cup | fat free | 2 | medium (2-1/4" to 3-1/4" dia.) | potato, diced | 4 | cups, chopped | broccoli florets | 1.5 | cups, shredded | low fat shredded cheddar cheese | 1 | tablespoon | grated parmesan |
| |
Steps
|
|---|
|
Sequence
|
Step
|
|---|
| | 1 | Chop onion, carrot, celery, garlic in a chopper
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 cheese, stir well and remove from heat. |
|
