Broccoli and Potato Soup

Ingredients:

– 4 tablespoons of unsalted butter

– 1 large chopped onion

– 2 cloves of chopped garlic

– 4 cups of chicken or vegetable broth

– 4 large potatoes, peeled and diced

– 3 cups chopped broccoli florets

– 2 large carrots, peeled and diced

– 1 cup heavy cream

– 2 cups shredded cheddar cheese– Salt and pepper, to taste

– 1/2 teaspoon of paprika

– 1/2 teaspoon of dried thyme

– 1/2 teaspoon of dried basil

– Chopped fresh parsley for garnish

Instructions:

1. **Sauté the onion and garlic:**– In a large saucepan or Dutch oven, melt the butter over medium heat.– Add the minced onion and sauté until soft and translucent, about 5 minutes.– Add the minced garlic and cook for another 1 minute, until fragrant.2. **Add the vegetables:**– Add the diced potatoes, chopped broccoli, and diced carrots to the saucepan.– Pour in the chicken or vegetable broth and stir.3. **Simmer the soup:**– Bring the soup to a boil, then reduce the heat and simmer for about 15 to 20 minutes, or until the vegetables are tender.4. **Add Cream and Cheese:**– Stir in the heavy cream and shredded cheddar cheese until the cheese is completely melted and the soup is creamy.– Add the paprika, dried thyme, and dried basil. Season with salt and pepper to taste. ADVERTISEMENT5. **Blend (Optional):**– For a smoother texture, you can use an immersion blender to blend some of the soup until you reach your desired consistency. If you prefer a thicker soup, skip this step.6. **Serve:**– Ladle the soup into bowls and garnish with fresh chopped parsley. Enjoy your hearty and creamy broccoli and potato cheese soup!

Enjoy!