Easy Broccoli Cheddar Soup

Ingredients

• 8 cups broccoli florets (fresh or frozen), cut into pieces
• 4 1/2 cups vegetable or chicken broth
• 2 cups shredded cheddar cheese
• 2 yukon gold potatoes, washed and cut into 1-inch pieces
• 2 stalks celery, chopped
• 1 cup half & half
• 1 vidalia onion, chopped
• 3 cloves garlic
• 1/2 tbsp salt
• 1/2 tbsp pepper
• 2 tbsp butter
• 2 tbsp olive oil

Instructions

1. Melt butter and olive oil in a hot dutch oven.
2. Add onions, celery, and garlic. Sauté until onions begin to caramelize (about 5 minutes).
3. Add potatoes, salt, and pepper. Stir and cook an additional 2-3 minutes.
4. Pour in broth and broccoli. Bring to a boil and immediately reduce heat to a simmer.
5. When potatoes are soft (a fork goes through easily), puree soup using an immersion blender.
6. Add half & half and cheddar cheese.
7. Stir until combined and cheese is melted (about 1 minute).

Notes

If you don't have an immersion blender, you can carefully ladle the soup into a blender and puree in batches. Be very careful, as the soup is very hot!