A medium potato, peeled and diced; three cups of chopped broccoli florets
4 cups of broth, either veggie or chicken
using one cup of heavy cream
For the cheese, 2 cups of shredded sharp cheddar
equal to half a cup of curd cheese
Season with salt and pepper separately.
Chop some fresh chives or parsley and set aside (to garnish)
Toppings on the side: added shredded cheddar, turkey bacon crumbles
DIRECTIONS:
Turn the heat up to medium in a big saucepan and melt the butter. Saute the chopped onion for another five minutes, or until it begins to soften. Cook, stirring frequently, for another minute after adding the garlic.
After the potatoes are diced, add the liquid and broccoli florets to the saucepan. Reduce the heat to low when the mixture has boiled. Simmer, covered, for fifteen to twenty minutes, or until broccoli and potatoes are soft.
To make the soup to your liking, mix everything until smooth using an immersion blender (or a standard blender on low speed in stages). Either puree it or leave it rather lumpy, the choice is yours …
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