Broccoli Potato Soup with Cheddar
Components:

1. Two tablespoons of butter or olive oil
2. One chopped onion
3. Three minced garlic cloves
4. Diced and peeled three medium potatoes
5. Four cups of chicken or veggie broth
6. Four cups of frozen or fresh broccoli florets
7. One cup of heavy cream (lighter versions can be made using milk)
8. Two cups of sharp cheddar cheese, shredded
9. To taste, add salt and pepper.
10. Croutons and more cheese are optional toppings.

Directions:

• Add the garlic and onion and sauté.
• Heat the butter or olive oil in a big pot over medium heat. Cook the chopped onion for approximately five minutes, or until it becomes tender.
• Add the minced garlic and sauté until fragrant, about 1 minute more.

Add the broth and potatoes:

• Pour the liquid and chopped potatoes into the pot. After bringing to a boil, lower the heat and simmer for 15 minutes or until the potatoes are soft.

Include the broccoli:

• Add the broccoli florets to the stew after the potatoes are soft. Continue cooking until the broccoli is soft and brilliant green, about 5 to 7 more minutes.

Mix the soup:

• To purée the soup to your preferred smoothness, use an immersion blender (you can alternatively transfer it to a blender in batches). Only mix half of the soup if you like it chunkier.
• Add the cheese and cream and stir.
• Add the heavy cream and put the pot back on low heat. Add the shredded cheddar cheese little by little, stirring until it melts and becomes creamy.

The season

• Use salt and pepper to taste and adjust the seasoning.

Serve:

• If desired, sprinkle the soup with additional cheese and croutons after ladling it into bowls.

Have fun!

• This Cheddar Broccoli Potato Soup pairs well with crusty bread and is ideal for a comforting dinner. Have fun!