The Best & Easiest Broccoli with Potato & Cheese Soup
Course Soup
Cuisine American
- 2 bunches of broccoli, divided into florets
- 2 medium russet potatoes or 1 large, diced
- 1/2 onion
- enough chicken stock to barely cover all the ingredients
- 1/4 cup heavy cream
- salt and pepper to taste
- pinch of nutmeg
- pinch of cayenne (optional)
- 1 cup plus for garnish cheddar cheese
- parmesan shavings for garnish (optional)
- sliced green onions for garnish
- cracked black pepper for garnish
Place the broccoli florets, diced potatoes, onion in a saucepan. Add enough chicken stock to barely cover. Bring to a boil and cook until the vegetables are tender. Using an emulsion blender, or a food processor, slightly puree the ingredients for a creamy soup. Add a little cream, heat through. Taste and add salt and pepper, a pinch of nutmeg and a pinch of cayenne if desired. Garnish with more cheddar cheese, some parmesan cheese shavings, sliced green onions, and some fresh cracked black pepper.
