Broccoli+Cheese+Potatoes...? YES, Please!

If my husband says that something I make is The Best of anything, you know it must be good! And I quote, "Babe, this soup is THE BEST soup you've ever made!!!" Well there you have it, this one is a slam-dunk! And perfect for this freezing Texas weather we're having!

I got this Broccoli Cheese and Potato Soup recipe from the fabulous Gina at Skinny Taste. She is famous for her "Weight Watcher" recipes, but they're wonderful no matter what diet (or lakethereof) you follow.

Here's the roster:

• 1 White onion, chopped
• Carrots, chopped (1 large or about 8 babies)
• Celery, 1 stalk chopped
• 2 minced cloves of garlic
• Butter, 1 tbsp
• Flour, 2 tbsp (or sub cornstarch)
• Chicken broth, 2 1/2 cups
• Milk, 1 cup
• 2 potatoes, diced
• Chopped broccoli
• 1 1/2 cups of reduced fat shredded cheddar
• 2 slices of 2% American cheese
• Parmesan, 1 tbsp
• Salt & Pepper
• Optional: diced, cooked chicken breast

Start by chopping up all your veggies. Gina suggested doing this in a food processor, but I just did it by hand. I'm too lazy to get that sucker out and wash it afterwards! ;)

Aren't they pretty!?

1 tbsp of butter (I just love Brummel & Brown) goes into the pot on low heat.

Watch it melt. YUMMMMMM.

Add the onion, celery, carrots, and garlic. Stir them around for about 7-8 minutes.

Add flour, salt & peppa and give 'er a good stir. Next comes the broth, milk, and potatoes. Turn the heat up to high and bring it to a boil. Then cover and cook on low for 15 minutes.

Add the broccoli, parmesan, and more pepper if your hubby loves it as much as mine, and cook uncovered for 5 minutes.

Remove from heat, and stir in the rest of the cheese. Add chicken if desired. (I added the meat to hubby's bowl, but not to the entire pot since I didn't want it in mine.)

Healthy Honey's Dinner:

Hungry Hubby's Dinner:

Hope you're staying warm! :)