Ingredients

The following ingredients have 6 Servings
  • 2 tablespoons butter
  • 1 medium onion, chopped
  • 1 rib of celery, chopped into 1/2 inch pieces
  • 1 clove of garlic, minced
  • 1 large russet potato, chopped into 1/2-inch pieces
  • 4 cups of vegetable stock (or chicken stock)
  • 1 cup of water
  • 4 cups broccoli florets
  • 1/2 cup whole milk
  • salt and pepper (to taste)
  • white cheddar cheese, shredded (optional, for serving)

Instruction

  • In a large pot (or 4 qt. Dutch oven), melt butter over medium-high heat. Sauté the onions, garlic and celery until the onions are soft and translucent, about 3-4 minutes. Add the potatoes and mix well to combine.
  • Add the vegetable stock and water. Bring to a simmer.
  • Add the broccoli and stir to combine. Turn the heat down to low, cover and continue to simmer for about 10-15 minutes, until the broccoli and potatoes are soft.
  • Puree the soup directly in the pot using an immersion blender, or transfer the soup carefully into a blender or food processor. Puree the soup and add it back to the pot. If using a blender, you may have to do this in a few batches.
  • Stir in the milk and continue to cook the soup on low heat for 2-3 more minutes. Add some salt and pepper to taste.
  • Serve hot with shredded cheddar cheese on top.