POTATOES BROCCOLI CHEESE SOUP RECIPES

Steps:

• 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.

Steps:

• Finely chop the onion, carrots, and celery. Mince the garlic. Chop broccoli into 1/2-inch florets, and finely chop any broccoli stems. Set garlic and broccoli aside.
• Melt the butter in a Dutch oven over medium heat. Add the onion, carrots, celery, and salt. Saute until vegetables are softened, 6-7 minutes.
• Add the minced garlic and mustard and stir until fragrant, about 1 minute. Sprinkle the flour over vegetables and stir to evenly coat.
• Stream the broth and milk into the pot, stirring to dissolve the flour. Season soup with the salt and pepper, then add broccoli.
• Bring the soup to a low boil, stirring occasionally. Reduce heat to low, cover, and simmer, stirring once or twice, until broccoli is just tender, about 10 minutes.
• Turn off the heat, but leave pot on the stove. Add half of the cheese in two additions, stirring after each, until completely melted.
• Mince the parsley. Ladle soup into bowls and sprinkle with parsley. Add salt and freshly ground pepper to soup if desired.