Broccoli & Potato Soup

4

Ingredients

• 1 yellow onion, chopped
• 2 tablespoons butter
• 2 cloves garlic, minced
• 2 lb. broccoli crowns, diced
• 6 yellow potatoes, boiled, peeled and cut into cubes
• 3 cups vegetable broth
• 3 cups water
• 2 teaspoons salt
• 1 teaspoons ground black pepper
• 1 1/2 cups grated Parmesan cheese

Directions

1. In a large pot, melt the butter over medium heat. Add the onion and cook for about 5 minutes, until translucent, stirring occasionally.
2. Add 2/3 of the diced broccoli, garlic, potatoes, broth, water, salt, and pepper. Bring to a boil on high heat. Reduce the heat to low and simmer for about 10 minutes, until vegetables are almost tender.
3. Pour the soup into a food processor or blender, pulse until soup turns to a puree.
4. Return the soup to the pot and bring to a simmer. Add the remaining broccoli and simmer for 5 minutes, until tender. Stir half of the grated Parmesan into the soup, and serve the soup topped with the remaining cheese.