In a large soup pot, melt butter. Added chopped vegetables, except potatoes and broccoli, and saute on low heat until soft.
Add flour, salt and pepper 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. This help thicken the soup.
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|Serving Size: 1 Serving (1275g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 1202 (58%)|
|Amt Per Serving||% DV|
|Total Fat 133.5g||178 %|
|Saturated Fat 43.5g||218 %|
|Monounsaturated Fat 52.7g|
|Polyunsanturated Fat 25.6g|
|Cholesterol 628mg||193 %|
|Sodium 1406.1mg||48 %|
|Potassium 2974.3mg||78 %|
|Total Carbohydrate 49.8g||15 %|
|Dietary Fiber 9.3g||37 %|
|Sugars, other 40.5g|
|Protein 164.1g||234 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2075
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