Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 1 onion (diced)
  • 3 cloves garlic (sliced)
  • 2 stalks celery (sliced)
  • 4 cups broccoli florets (1-2 inches)
  • 1 white potato (cut into 0.5 inch cubes; see note 1)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cups broth
  • 1 cup milk (see note 2)
  • 1 1/2 cups cheddar cheese (shredded; see note 3)

Instruction

  • In a medium-sized pot, heat the oil over medium heat.
  • Add the onion, and cook for 5-7 minutes, until translucent. Add the garlic and cook for 1 minute, until fragrant.
  • Add the celery, broccoli, potato, salt, pepper and broth. Cover and simmer for 20 minutes, or until potato is soft when poked with a fork.
  • Add the milk, then blend with an immersion blender until creamy and smooth (2-3 minutes).
  • Add the cheese in 3-4 batches, stirring each time until it has melted into the soup.