Saturday, March 26, 2011

Potato Broccoli Cheddar Soup

1 bunch broccoli
2 potatoes
1/4 yellow onion
1 tbsp minced garlic
1 tbsp olive oil
2 tsp italian seasoning
4 cups vegetable stock
1 cups sharp white cheddar cheese
salt & pepper to taste

In a medium pot or deep pan; saute onion in olive oil, add italian seasoning and let bloom about 3 minutes.  Cut broccoli into florets and potatoes into 1/2 inch pieces.  Add garlic, potatoes, broccoli and vegetable stock.  Season with salt and pepper.  Bring to a boil and let simmer for 30 minutes or until potatoes and broccoli are tender.  Remove from heat and let cool for 10 minutes.

Finely shred cheese and set aside.  Fill a blender or food processor no more than half way and blend until smooth.  This should be about two batches.  Return soup to pot and heat one medium low stirring in cheese until melted.

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