With the weather changing I have been loving soup lately. I found a recipe for potato, broccoli and cheese soup and decided to make it with some modifications. I was surprised how easy it was to make. It was very hearty and delicious and was perfect accompanied with some homemade pretzel rolls.
2 tablespoons olive oil
1 large onion, chopped
2 cloves of garlic, minced
2 1/2 - 3 pounds cubed potatoes
5 cups boiling water
4 cubes chicken (or vegetable) bouillon
3 cups fresh broccoli
salt and pepper to taste
8 oz block of cheddar cheese, shredded (we used white)
In a large pot or dutch oven, saute the onion in the olive oil. After a couple of minutes add in the garlic and saute.
Add the potatoes, water and bouillon cubes. Cover, bring to a boil and then reduce heat to medium and cook until potatoes are tender, about 15 minutes. When there is 8 to 10 minutes left on the potatoes, add in the broccoli and recover the pot.
Once the potatoes and broccoli are cooked, spoon them into a food processor, blender, or Vitamix. Blend until desired consistency is reached.
Put soup back into the pot and season with salt and pepper. Add in the cheese and serve once it is melted and mixed in.