1 medium onion -- chopped

1 large bunch broccoli

3 medium potatoes -- peeled and diced

6 cups chicken stock

1 1/4 cups milk (lower fat grams by using skim)

1/4 cup grated Parmesan cheese (can use less)

salt and pepper to taste

1 cup lowfat cheddar cheese -- shredded (can use less)

Melt butter in a 4- to 6-quart soup pot. Saute onion until softened, about  3 minutes. Cut broccoli into florets and thinly slice tender upper portion of stems. Add to pot along with potatoes and chicken stock. Cover  and simmer until potatoes and broccoli are tender, about 20 minutes. Puree  mixture in several batches in food processor or blender. Return puree to soup pot and stir in milk, Parmesan cheese, salt and pepper to taste. Gently heat (a hard boil will cause the soup to break and the milk to turn to curds!)

To serve, ladle 8-ounce servings into broiler-safe dishes. Sprinkle each bowl with shredded cheddar cheese and serve.