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Broccoli, Potato, Cheddar Soup

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Broccoli, Potato, Cheddar Soup

Soups are a simple way to use a whole vegetable! Everything is getting pureed or blended anyway so it doesn’t matter what it looks like - all you need is the essence of it. 
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Prep Time 15 minutes
Cook Time 30 minutes
Course dinner, lunch
Cuisine American

Ingredients
  

  • 1/2 tsp cracked/ground pepper
  • 2 medium russet potatoes
  • 1/2 onion
  • 3 cloves garlic
  • 1 carrot
  • 1 stalk celery
  • 2 tbsp olive oil
  • 1/2 lbs broccoli 1 medium head
  • 4 cups vegetable stock
  • 1/2 cup shredded cheddar cheese

Instructions
 

  • Thoroughly scrub potatoes, peel (save peelings!), and dice (the smaller the dice, the faster it will cook)
    2. Dice onion, garlic, carrot, and celery. Chop broccoli stems, and florets, but set florets aside.
    3. In a skillet with NO OIL, add cracked pepper and toast for 1-2 minutes. Set aside. 
    4. In a heavy bottomed pot, melt the butter and lightly saute the onions and garlic. Once the onions are coated and look shiny, add the rest of your vegetables and toasted pepper and saute for another 3 minutes. Add diced potatoes last and stir so all of the ingredients mix together.
    5. Pour in your vegetable stock and bring to a boil. Once boiling, bring the heat down to medium and let simmer for another 10 - 15 minutes or until the potatoes and broccoli stems are very soft. Add the broccoli florets in the last 5 minutes of cooking. Cook until florets are soft.
    6. Transfer the contents of your pot into a blender! (Careful, it will be extremely hot).
    7. Blend until the mixture is smooth.
    8. Transfer the soup back to the pot and stir in cheddar cheese. Stir in salt and additional pepper to taste!
    You can also stir in more vegetable broth if it looks too thick!
Keyword broccoli, cheese, soup, Vegetables
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