Broccoli, Potato & Cheddar Soup

Ingredients

• 2 tablespoons butter
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 medium potatoes, peeled and diced
• 4 cups vegetable broth
• 2 cups broccoli florets (fresh or frozen)

Directions

1. Begin by melting the butter in a large pot over medium heat. Once the butter has melted, add the chopped onion to the pot and sauté for about 4-5 minutes, or until the onion becomes soft and translucent. The onion will add a sweet, aromatic base to the soup, making it extra flavorful.
2. Next, add the minced garlic and cook for an additional 1 minute, stirring constantly. You want the garlic to become fragrant, but be careful not to let it burn, as this can result in a bitter taste.
3. Add the diced potatoes to the pot and stir them into the onion and garlic mixture. The potatoes will absorb some of the flavors and help thicken the soup as they cook. Pour in the vegetable broth and bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to a simmer and let it cook for about 10-12 minutes, or until the potatoes are fork-tender and can be easily pierced with a knife.
4. Once the potatoes are cooked, add the broccoli florets to the pot. Stir them in and cook for another 5-7 minutes, or until the broccoli is tender but still vibrant green. If you are using frozen broccoli, you may need a little extra time, but be careful not to overcook it so the broccoli maintains its bright color and flavor.
5. Once the potatoes and broccoli are cooked, use an immersion blender to puree the soup to your desired consistency. If you don’t have an immersion blender, you can transfer the soup in batches to a regular blender, but be cautious of the hot liquid. For a chunkier texture, blend only part of the soup and leave some vegetables intact for added texture. If you prefer a completely smooth soup, blend everything until silky smooth.