Cheesy Broccoli Soup

Makes enough for 10 bowls.




1 tablespoon butter
1 medium onion, chopped 

1 large bunch broccoli 

3 medium potatoes, peeled and diced
6 cups chicken stock 

1 1/4 cups milk (lower fat grams by using skim) 

1/4 cup grated Parmesan cheese (can use less) 

Salt and pepper to taste
1 cup low-fat cheddar cheese, shredded (can use less)

Melt butter in a 4-6-quart soup pot. Saute onion until softened, about 
three minutes. Cut broccoli into flowerets and thinly slice tender 
upper portion of stems. Add to pot along with potatoes and chicken
stock. Cover and simmer until potatoes and broccoli are tender, about
20 minutes. 

Puree mixture in several batches in food processor or blender. Return 
puree to soup pot and stir in milk, Parmesan cheese, salt and pepper
to taste. Gently heat (a hard boil will cause the soup to break and 
the milk to turn to curds!)

To serve, ladle 8-ounce servings into broiler-safe dishes. Sprinkle
 each bowl with a little bit of shredded cheddar cheese, put it on the 
broiler for a second and serve, all hot and bubbly