1 1/2 pounds russet potatoes, peeled and cut into 1/2-inch pieces
salt and freshly ground black pepper
4 cups water
1/2 cup heavy cream
4 ounces sharp cheddar cheese, shredded
DIRECTIONS
Chop the broccoli into small florets and set aside then chop the stalk into small pieces keeping the chopped stalk pieces and the florets separate.
Heat the oil in a dutch oven or large pot over medium heat.
Add the onion an garlic and cook, stirring often, until the onion begins to soften, about 5 minutes.
Add the chopped broccoli stalks, potato, 2 tsp salt, and 1/4 tsp black pepper to the pot and cook, stirring occasionally, about 1 minute.
Pour the water into the pot then increase the heat to medium-high and bring to a boil.
When the soup begins to boil reduce the heat to medium-low and simmer the soup, stirring occasionally, until the potatoes and broccoli stalks are tender, about 15 minutes.
Take the soup off the heat then use an immersion blender or a stand blender to puree the soup.
Return the soup to the stove over medium-low heat and stir in the broccoli florets then cook, stirring occasionally, for about 3 minutes.
Slowly stir in the heavy cream and cheddar cheese then continue to simmer the soup over medium-low heat for about 2 more minutes or until heated through and cheese has melted.
Taste the soup and season with additional salt & pepper if needed.
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