Ingredients
The following ingredients have 5 Servings
- 1 tbsp (15g) butter ((or olive oil))
- 2 garlic cloves (, minced)
- 1 onion (, diced (brown, white yellow))
- 4 cups (1 litre) chicken broth / stock (, low sodium (or veg stock))
- 1.5 cups (325ml) water
- 700g / 1.4lb) broccoli florets ((2 large broccoli + diced peeled stem, Note 1))
- 2 potatoes (, peeled and diced into 1.5cm / 2/3" cubes)
- 3/4 tsp salt
- 1/4 tsp black pepper
- 1.5 cups (150g) cheddar cheese (, shredded (or other cheese of choice))
- 3/4 cup (165ml) cream or milk
- Cream, for drizzling
- Extra grated cheese
Instruction
- Melt butter in a large pot over medium high heat. Add onion and garlic, saute for 2 minutes until onion is softened.
- Add broth/ water, broccoli, potato, salt and pepper. Bring to simmer, then place the lid on, turn the heat down to medium high and cook for 20 minutes or until the broccoli is soft.
- Turn stove off (but leave on stove). Puree using a stick blender until smooth (Note 2).
- Stir in cream, then add cheese a handful at a time, stirring in between to melt.
- Taste and add more salt if desired.
- Ladle into bowls. Drizzle with cream and top with extra grated cheese, if desired.
