Ingredients:
– 2 cups broccoli florets
– 1 cup shredded cheddar cheese
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 4 cups vegetable or chicken broth
– 1 cup milk or cream
– Salt and pepper to taste
– 2 tablespoons butter
Directions:
Start by melting the butter in a large pot over medium heat. Toss in the onions and garlic, and sauté them until they’re nice and translucent. Add the diced potatoes and the broth, and bring everything to a boil. Let it simmer until the potatoes are tender. Next, stir in the broccoli and cook until it becomes tender, which should take about five minutes. If you have an immersion blender, use it to puree the soup until it’s smooth; otherwise, you can blend it in batches. Lower the heat, add the milk and shredded cheddar cheese, and stir until the cheese melts into a creamy mixture. Season the soup with salt and pepper to taste, and serve it hot. Enjoy!
