Ingredients

The following ingredients have 12 Servings
  • 2 large heads broccoli, (use both the florets and the stalk*)
  • 1 large onion, (diced)
  • 4 large potatoes, (peeled and chopped)
  • 2 cups heavy cream
  • 4 cups old white cheddar cheese, (shredded)
  • 4 cups vegetable stock
  • 4 cups water
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • Fresh parsley for garnish, (optional)

Instruction

  • In a large stock pot, heat the olive oil and sauté the onions and broccoli stalks until the onions are translucent.
  • Add the potatoes, water, and vegetable stock. Cook until potatoes are fork-tender.
  • Add the broccoli florets and place a lid on the pot. Cook covered for 15 minutes.
  • Turn off the heat and remove the pot from the burner, and using a hand-held blender, or a counter top blender, puree the vegetables until smooth.
  • Add the salt, pepper, heavy cream, and cheese. Stir to combine. Allow the cheese to melt into the soup.
  • Serve hot topped with crunchy croutons!