Broccoli, Cheese and Potato Soup
from http://www.skinnytaste.com/ (Gina's Weight Watcher Recipes)

This soup is excellent. We did not use any fat-free products and we left it fairly chunky. Pass more grated extra sharp cheddar when serving so diners can sprinkle some on top if desired.

1 small onion, chopped
1 carrot, chopped
1 celery stalk, chopped
2 cloves garlic, minced [omit]
1 tbsp butter
2 tbsp flour
2 1/2 cups fat free chicken broth (or vegetable broth)
1 cup fat free milk [we used whole 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 [we used regular cheddar]
2 slices 2% American cheese
1 tbsp parmesan cheese

Chop onion, carrot, celery, and 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 [we don't do this, and prefer the broccoli and potatoes left whole]. 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.

6 servings, Serving size: 1 1/3 cup