Broccoli, potato & cheddar soup

It has got a bit chillier here and after spending the weekend out and about in the wind and rain getting looking at properties and kitchen and bathroom showrooms, I felt the need for some hearty soup to nourish my body and soul. 

Broccoli, potato & cheddar soup

Ingredients

serves 4

2 tbsp butter
1 sweet onion, chopped
2 cloves garlic, chopped
700g white potatoes, diced, soaked, and drained
350g broccoli, stems peeled and diced, top cut into small florets
4 C chicken stock
1 C cold water
1 C cheddar, shredded
fresh ground pepper, to taste
parsley, to taste
pink salt, optional, to taste

Method

1. In a large, heavy-bottomed pot, melt the butter over medium-low heat, then add in the chopped onions. Allow to sweat, stirring occasionally, till soft and translucent.
2. Add in the chopped garlic and fry gently till fragrant.
3. Add in the potatoes and sauté for about 5 minutes.
4. Add in the broccoli  and sauté for about 5 minutes.
   
5. Add in the broth. Bring to a boil and then simmer over low heat for 10 minutes till the broccoli and potatoes are tender.
   
6. Using an immersion blender (or a food processor or blender), pulse the broth to a coarse purée. Return the soup to the pot if needed.
7. Add in the water and bring the soup back to a simmer. Stir in the cheddar and season with salt, pepper, and parsley if desired.
   
8. Serve with some shredded cheddar and ground pepper on top.
   

This is a beautiful soup, warm and filling. I feel that the soup needs some acidity to lift it from the creaminess, so a bit of cider vinegar or creme fraiche on top would be welcomed. Also, if a greener soup is desired, hold off adding the florets till the soup is puréed and returned to the pot. Then simmer for about 5 minutes till the florets are tender.