Broccoli Cheddar Soup

• 1 Tablespoon Olive Oil
• 1 whole Yellow Onion, Large Dice
• 2 whole Medium Russet Potatoes, Large Dice
• 8 cups Broccoli, Stems And Florets, Sliced And Chopped
• 8 cups Vegetable Or Chicken Stock
• 4 cups Shredded Cheddar Cheese (I Prefer Sharp)
• Kosher Salt And Pepper To Taste

1. In a soup pot, heat the olive oil over medium heat. Add the onion and let sweat until tender, about 3 minutes.
2. Add the potatoes. They will immediately soak up the oil and moisture in the pot, so I like to add about 1/4 cup of water to keep things moist and to stir up any brown bits that have stuck to the bottom of the pot.
3. Sprinkle the onions and potatoes with a bit of kosher salt and stir to combine. Add the broccoli and stir to combine. Add the stock to the pot.
4. Put a lid on the pot and turn the heat to low. Simmer for about 20 minutes, or until the vegetables are tender.
5. Remove from the heat and puree with a hand blender. (Now I chose the hand blender instead of the big blender because I liked that the soup was NOT velvety smooth. With the hand blender, you still get some texture left behind. When I eat the soup, there are still the little crunchy broccoli florets that crunch in your teeth-I like that!)
6. With a whisk, add the cheese and whisk until the cheese has melted. This is the time to season with salt and pepper as needed.
7. Serve hot with a bit of shredded cheese and chives or parsley for garnish.
8. Enjoy!

olive oil, yellow onion, potatoes, broccoli, vegetable or chicken, cheddar cheese, salt

Taken from tastykitchen.com/recipes/soups/broccoli-cheddar-soup-4/ (may not work)