- 2 tbsp olive oil
- 1 large sweet onion, chopped
- 1 1/2 lbs russet potatoes, scrubbed and cubed
- 3 cloves garlic, crushed
- 1 lb broccoli, cut into 1" pieces (including the stem!)
- 4 cups low sodium, or no salt chicken stock
- 1 1/2 cups shredded sharp cheddar cheese
- salt and pepper, to taste
- In a large pot, heat the olive oil over medium heat. Add the onions and cook for 4-5 minutes, until translucent. Add the garlic, and continue cooking, stirring occasionally, until the onions begin to brown.
- Stir the potatoes and broccoli into the pot and cook for 1 minute. Add the chicken stock and stir it all up. Cover and cook for 30 minutes over medium heat (or until the broccoli and potatoes are tender).
- Remove the soup from the heat, and use an immersion blender to blend the soup until it's mostly smooth (a few chunks are a good thing). Stir in the cheddar a little at a time, until melted. Taste and salt and pepper, as needed.
- Serve immediately.
NOTE: The soup thickens as it cools, so if you have leftovers add a little extra chicken stock or broth to the soup when reheating for a looser consistency.
Entries Closed. Congrats to Jacquie, the winner of the prize pack!Westminster Crackers was kind enough to offer a fabulous prize pack for one of my readers. Seriously, I am jealous — it’s really awesome, and would be a great addition to any soup lover’s kitchen. DISCLOSURE: Westminster Crackers provided me with samples of their crackers. They are also providing the prize pack. I was not monetarily compensated for this post, and receiving the samples and prize pack didn’t influence my opinions in anyway.
Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. She is the author of several cookbooks including The Super Easy 5-Ingredient Cookbook and One-Pot Pasta, both from Rockridge Press. A single mother to two kids in middle school, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.