Creamy Broccoli Chowder

So I still have all this backlogged stuff that I made but never posted, however sifting through it just isn't seeming appealing. So... eh. I'll just move on.

Last night I made one of my favorite recipes. This soup usually pops up several times a winter, if not more. It is relatively quick to throw together, relatively healthy YET cheesey (an important distinction in my book) and filling to boot. The recipe originally came from Eating Well, just one of the many cooking magazines I subscribe to (and sometimes even read). And, I can't quite recall but I think it is from a couple years ago now. But, as I said already, this is an oldie but a goodie and never goes out of rotation in my house.

I've got a close-up shot of this soup - mostly because I was too lazy to take it out of the pan and serve it in a bowl to photograph.

Broccoli Chowder
Eating Well Magazine - Winter 200-?

1 tbsp 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 tbsp all-purpose flour
1/2 tsp dry mustard
1/8 teaspoon cayenne pepper
3 1/2 cups vegetable broth or reduced-sodium chicken broth (two 14-ounce cans)
1/2 pound broccoli crowns -- cut into 1-inch pieces, stems and florets separated
1 cup grated reduced fat cheddar cheese
1/2 cup reduced-fat sour cream
1/8 teaspoon salt -- or to taste

Heat oil in a dutch oven or large saucepan over medium-high heat. Add onion, carrot and celery; cook, stirring often, until onion and celery soften, 5 to 6 minutes. Add potato and garlic; cook, stirring, for 2 minutes. Stir in flour, dry mustard and cayenne; cook, stirring often, for 2 minutes. 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 more.

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.

Makes about 6 servings, 1 cup each.

Per serving: 179 calories; 8g total fat (3g sat, 3g mono); 15 mg cholesterol; 23g carbohydrate; 7g protein; 4g fiber; 351mg sodium