Soup with broccoli, cheese, and potatoes.

Start by cutting the onion, carrot, celery, and garlic into small pieces. A food processor or chopper can be used to cut food into small and even pieces.
In a big pot, melt one tablespoon of butter. Put the cut vegetables in the pot and cook them slowly over low heat until they are soft. This should take about 5 minutes.
Put the flour on top of the vegetables and add some kosher salt and freshly ground black pepper. Mix the ingredients well until they are smooth and the flour is completely mixed in.
Slowly add the low-salt chicken or vegetable broth, then pour in the skim milk. Put the chopped potatoes into the mixture. Turn up the heat until the mixture starts boiling, then lower the heat and cover the pot to let it simmer. Let the potatoes cook until they are tender, which usually takes around 10 to 15 minutes.

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