Cheesy Potato Broccoli Soup
By: Vanessa Madigan
Ingredients:
1 large yellow onion
3 tablespoons unsalted butter
1 teaspoon salt, plus additional to taste
5 small, Yukon gold potatoes, peeled and diced
1 quart vegetable broth (or chicken broth, your choice)
2 cup heavy cream
1 teaspoon pepper
1 small head of broccoli, roughly chopped
cheddar cheese, to top
Directions:
- In a large stockpot over medium heat, melt the butter.
- Add the chopped onions and cook until they are translucent.
- Add a tablespoon of salt and cook for about 2 more minutes.
- Decrease the heat to medium-low and add the potatoes and the vegetable broth.
- Increase the heat to medium-high, and bring to a boil.
- Reduce the heat to low, and simmer until the potatoes are soft, approximately 45 minutes. You should be able to easily poke them with a fork.
- Turn off the heat and puree the mixture with an immersion blender or hand mixer, until smooth and creamy. The consistency will be relatively thick.
- Stir in the heavy cream and additional salt and pepper.
- Add your chopped broccoli and allow to cook for an additional 15 to 20 minutes on low heat or until your broccoli is tender.
- Top with cheddar cheese and serve!
