In a large saucepan, combine the first 7 ingredients; bring to a boil. Reduce heat; simmer, covered, for 10-15 minutes or until potatoes are tender. Stir in broccoli; return to a boil.
In a small bowl, whisk flour and milk until smooth; stir into soup. Cook and stir for 2 minutes more or until thickened. Remove from heat; cool slightly.
Process in batches until smooth. Return to pan and heat through. Sprinkle with cheddar and parsley.
262 cal, 4g fat
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|Serving Size: 1 Serving (534g)|
|Recipe Makes: 3 Servings|
|Calories from Fat: 62 (20%)|
|Amt Per Serving||% DV|
|Total Fat 6.9g||9 %|
|Saturated Fat 4.1g||20 %|
|Monounsaturated Fat 1.8g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 19.8mg||6 %|
|Sodium 770.4mg||27 %|
|Potassium 995.6mg||26 %|
|Total Carbohydrate 53.8g||16 %|
|Dietary Fiber 4.1g||16 %|
|Sugars, other 49.7g|
|Protein 11.3g||16 %|
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Calories per serving: 310
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