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Broccoli Cheddar Soup

This heavy soup packs incredible contrast in flavor behind every bite

Prep
Cook
Serves 6people
Ingredients
4
cups cubed peeled baking potato
1/2
tsp salt, divided
3
tbsp unsalted butter
1
cup chopped onion
1/3
cup chopped carrot
1
garlic clove, minced
5
cups chopped fresh broccoli florets, divided
3
cups fat-free, lower-sodium chicken broth
2
cup plus 2 tablespoons water, divided
2
cup 1% low-fat milk
4
oz reduced-fat sharp cheddar cheese, shredded (about 1 cup)
Directions
1.
Place potato and 1/4 teaspoon salt in a large saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 10 minutes or until tender; drain.
2.
While potatoes cook, melt butter in a large Dutch oven over medium heat. Sauté onion, carrot, and garlic 5 minutes or until tender. Add 4 cups broccoli, broth, 2 cups water, and 1/4 teaspoon salt; bring to a simmer, and cook 10 minutes or until broccoli is tender. Stir in potatoes.
3.
Combine 1 cup broccoli and 2 tablespoons water in a microwave-safe bowl. Cover with plastic wrap; vent. Microwave at HIGH 1 minute or until bright green. Drain.
4.
Process mixture in Dutch oven with a hand-held immersion blender until smooth or place half of broccoli mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining broccoli mixture. Return pured mixture to Dutch oven.
5.
Add milk and cheese; cook over low heat 2 minutes, stirring until cheese melts and soup is smooth. Stir in steamed broccoli. Ladle soup into individual bowls.

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