Cheesy Broccoli & Potato Soup

26 May

My immersion blender is one of my best friends…along with my food processor (LOVE IT), Kitchen Aid, etc…  I love the immersion blender, especially for making soups.  You can make some really creamy soups without even adding cream!  It’s fabulous.  This is one of those soups.  It’s really just veggies and a bit of cheese.  I’m sure that kids would eat this up and I will definitely be making it again!


2 tsp. olive oil

1/2 onion chopped

1 medium potato, peeled and diced into pieces

3 cups broccoli, chopped

3 cups low-salt vegetable or chicken stock (I used chicken bouilon cubes with water)

1 cup Monterey Jack cheese, shredded


Heat oil and saute the onion for 5 to 7 minutes in a large stockpot.  Add the potatoes, broccoli and stock and bring to a boil.  Reduce to a simmer and cook, covered for 12-15 minutes or until broccoli and potatoes are tender.  Remove from the stove and use your immersion blender (or pour into a blender) to puree the soup.  Add the cheese during this process reserving a little for the top.  Ladle into bowls, add a little cheese on top and enjoy!

Serves about 4.


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