Ingredients:

• 1 tablespoon extra-virgin olive oil
• 1 large onion, chopped (1 1/2 cups)
• 1 large carrot, diced (1/2 cup)
• 2 stalks celery, diced (1/2 cup)
• 1 large potato, peeled and diced (1 1/2 cups)
• 2 cloves garlic, minced
• 1 tablespoon all-purpose flour
• 1/2 teaspoon dry mustard
• 1/8 teaspoon cayenne pepper
• 3 1/2 cups vegetable broth or reduced-sodium chicken broth (2 14-ounce cans)
• 1/2 pound broccoli crowns
• 1 cup grated reduced-fat cheddar cheese
• 1/2 cup reduced-fat sour cream
• 1/8 teaspoon salt, or to taste

Directions:

1. Heat oil in a Dutch oven or large saucepan over medium-high heat. Add onions, carrots and celery. Cook, stirring often, until onions and celery soften, 5-6 minutes. Add potatoes and garlic. Cook, stirring for 2 minutes. Stir in flour, dry mustard and cayenne. Cook, stirring for 2 minutes. Cut broccoli into 1-inch pieces, stems and florets separated. Add broth and broccoli stems. Bring to a boil. Cover and reduce heat to medium. Simmer, stirring occasionally for 10 minutes. Stir in florets, simmer, covered until broccoli is tender, about 10 minutes or more.
2. Transfer 2 cups of the chowder to a bowl and mash; return to the pan. Stir in Cheddar and sour cream; cook over medium heat, stirring until the cheese is melted and the chowder is heated through. Season with salt.

Yield:

About 6 (serving size 1 cup)

Source:

Eating Well, The Magazine of Food and Health