Cheesy Veggie Soup

I am back on my soup kick.  I really don't understand this, I have never been a huge soup fan but I can't seem to get enough lately.

Today's challenge was creating a nice broccoli/cheese soup that isn't 300+ calories.  If you are looking for a straight broccoli and cheese soup, however, this one is not for you.  I have added in carrots, onions and celery to round out the soup (read: more substance for less calories).  Seeing I have only made this soup once I am going to post the recipe with the changes that I plan on making next time - don't be scared.  I ate it as is, I just have a few tweaks for future batches.  I also apologize in advance, I have a tendency to just pour my water without measuring.  Therefore you will notice I give you a range - I normally air on the high side of the range, but create to your personal tastes!

Cheesy Veggie Soup

• 1/2 Onion, chopped
• 2-3 Carrots, chopped
• 2 Celery Stalks, chopped
• 1/2 T Garlic, minced (originally I used 1T - I LOVE garlic and it was too much!)
• 4-5 c Water
• 4-5 Chicken Bouillon Cubes (you can use Veggie as well)
• 1 T Cornstarch
• 1/4-1/2 c Water
• 2/3 c Milk
• 5 c Broccoli, chopped (I originally used whole florets - they need to be chopped!)
• 2 c Cheddar Cheese, shredded
• 2 Potatoes, cubed (** I did NOT put potatoes in my original recipe, I plan on adding them in future ones.)

I used a hunk of our aged cheddar from Harman's.
If you are ever in Sugar Hill, NH you have to check them out!

1. In a large pot, sprayed with non-stick spray, sauté the onion, carrot, garlic and celery until onion is soft.
2. Add the water, bouillon cubes and cubed potatoes.  Bring to a boil.  Reduce heat and cook till potatoes are just shy of tender.
3. Create a slurry with the cornstarch and water.  Pour the slurry into the soup and bring to a rapid boil while stirring constantly.  Reduce heat to simmer until soup thickens.
4. Once the soup thickens add in the milk and chopped broccoli.  Heat until broccoli is warmed through.
5. Finally stir in the cheese until melted.  (Serve with a hunk of crusty bread or turn the crusty bread into bread bowls!  I had mine with a piece of crusty bread - perfect for dipping!)
6. ENJOY

The soup is REALLY easy to make and it creates a LOT.  My pot produced 13+ cups of soup (again remember that I don't actually measure).  I calculated the calories based upon 12 cups being made into 8 servings.  For a cup and a half serving the calories come in around 183/serving.  If you want to omit the potatoes the calories per serving come in at about 177.  I think it is pretty good - very flavorful!  it isn't as thick as, say, Panera's Broccoli Cheese but it is half the calories so I can ok with a thinner soup.  I will post an update the next time I make it so I can tell you how the changes turned out.  In the meantime, if you make it, let me know what you think!