- 1 (49.5 fluid ounce) can low fat, low sodium chicken broth
- 5 pounds russet potatoes, peeled and cut into cubes
- 4 carrots, peeled and diced
- 4 stalks celery, diced
- 1 small onion, diced
- 1 cup broccoli florets
- 1 (10 ounce) can fat-free cream of celery soup
- 1 (10 ounce) can fat-free cream of chicken soup
- 8 ounces Monterey Jack cheese, shredded
- 8 ounces pepperjack cheese, shredded
- 1 teaspoon ground black pepper
- 1 teaspoon parsley flakes
- 1 (14.5 ounce) can fat-free reduced-sodium chicken broth, or to taste
- Pour 49.5 ounce can chicken broth into a 5-quart pot; add potatoes, carrots, celery, and onions; bring to boil, reduce heat to medium-low, and cook, stirring occasionally, and cook until the potatoes are completely tender, 20 to 25 minutes.
- Gently mash potatoes into the soup to thicken to your desired texture.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil; add broccoli, cover, and steam until tender, 2 to 6 minutes.
- Stir broccoli, celery soup, chicken soup, Monterey Jack cheese, pepperjack cheese, pepper, and parsley into the soup; add 14.5 ounce can chicken broth. Cook and stir until the cheese is melted, about 5 minutes.