Low Fat Cream of Broccoli and Cheese Soup

I had such a craving for this soup the other day, so I decided to try making it rather than opening a can. {Yes, I do that sometimes!}

I didn't follow any recipe, just threw in what I had.  I used a few small yellow potatoes to make the soup creamy without adding any fat.  I also used non-fat milk and light sour cream.  Both added to nicely to the creaminess factor.  I used a small amount of shredded cheddar cheese which gave the soup just a hint of cheesy flavor.  Overall, the soup was tasty and fairly healthy - just what I was going for!

Low Fat Cream of Broccoli and Cheese Soup
-4 cups of broccoli florets, roughly chopped
-4 stalks of celery, diced
-1/2 of a medium onion, diced
-3 small yellow potatoes, roughly chopped
-2 cloves of garlic, minced
-1/3 cup light sour cream
-1/2 cup non-fat milk
-4 cups chicken or vegetable broth
-olive oil, salt, and pepper

1. In a large soup pot, heat 2 tablespoons olive oil.  Saute onions, celery, broccoli, and potatoes for about 7 minutes.
2. Add in the broth and bring to a boil.  Reduce heat and allow the soup to simmer for 15 minutes.
3. Remove soup from heat and stir in the milk and the sour cream.   
4. Carefully blend the soup in a blender to desired consistency.  I typically blend 3/4 of a cream soup, which allows a few whole pieces of vegetable to remain in the soup.
5. Bring the pureed soup back to a simmer and stir in the shredded cheese.  Taste and season with salt and pepper as necessary.