Creamy Broccoli Soup

• 1 tablespoon olive oil
• 1 cup chopped onion
• 3/4 cup chopped leek
• 2 garlic cloves, minced
• 3 cups organic vegetable broth
• 2 cups water
• 1 1/2 cups (1-inch) cubed peeled red potato
• 1/2 teaspoon freshly ground black pepper
• 1/8 teaspoon kosher salt
• 1 (12-ounce) bag broccoli florets, coarsely chopped
• 1 (15-ounce) can no-salt-added cannellini beans, rinsed and drained
• 6 tablespoons grated fresh Parmesan cheese

1. Heat a large Dutch oven over medium heat. Add oil; swirl to coat. Add onion, leek, and garlic; cook 5 minutes or until tender, stirring frequently. Stir in broth and next 4 ingredients (through salt). Bring to a boil; reduce heat and simmer 10 minutes or just until potatoes are tender, stirring occasionally. Stir in broccoli and beans; cook 8 minutes or until broccoli is tender.
2. Place one-third of soup 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 twice with remaining soup mixture. Wipe pan with paper towels.
3. Return soup to pan. Cook over medium-low heat 5 minutes or until thoroughly heated, stirring occasionally. Ladle soup into bowls; sprinkle evenly with cheese.

olive oil, onion, leek, garlic, vegetable broth, water, freshly ground black pepper, kosher salt, broccoli florets, salt, parmesan cheese

Taken from www.myrecipes.com/recipe/creamy-broccoli-soup (may not work)