Broccoli and Potato Cheese Soup

Broccoli and Potato Cheese Soup

Ingredients:

• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 3 cups potatoes, peeled and diced
• 2 cups broccoli florets
• 4 cups vegetable or chicken broth
• 1 cup milk
• 1 cup heavy cream
• 2 cups shredded sharp cheddar cheese
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Sauté Aromatics: In a large pot, heat the butter and olive oil over medium heat. Add diced onion and sauté until softened, about 3-4 minutes. Add minced garlic and cook for an additional minute until fragrant.
2. Add Potatoes and Broth: Add the diced potatoes to the pot and pour in the vegetable or chicken broth. Bring to a boil, then reduce the heat and let it simmer for 10-12 minutes, or until the potatoes are tender.
3. Add Broccoli: Add the broccoli florets to the pot and cook for another 5-7 minutes until the broccoli is tender but still vibrant in color.
4. Blend Partially (Optional): If you prefer a creamier texture, use an immersion blender to blend a portion of the soup, leaving some potato and broccoli chunks for texture.
5. Add Milk and Cream: Stir in the milk and heavy cream, allowing the soup to heat through but not boil.
6. Add Cheese: Gradually add the shredded cheddar cheese, stirring constantly until it melts and the soup is creamy. Season with salt and pepper to taste.
7. Serve: Ladle the soup into bowls, garnish with fresh parsley, and enjoy!

This broccoli and potato cheese soup is creamy, cheesy, and satisfying – a perfect way to warm up and enjoy a deliciously comforting meal.