Broccoli & Cheddar Soup!

Ingredients:

3 shallots, chopped
3 cloves garlic, chopped
3 tablespoons unsalted butter
1 tablespoon olive oil
1 medium russet potato, peeled and chopped
2 large heads broccoli, roughly chopped
5 cups vegetable broth
1 cup whole milk
8 oz. white cheddar cheese, grated
Salt & pepper to taste
Sour cream (for garnish)
Fresh herbs (for garnish)

Directions:

In a large pot or Dutch oven on medium heat, add butter and olive oil. Stir until butter is almost melted. Add shallots and garlic and stir until fragrant (about 3 minutes). Add potato and broccoli and stir for about 5 minutes. Add broth and stir until heated through. Lower heat to medium low and cover. Let cook for about 8-10 minutes until broccoli and potato soften.

Remove from heat. Using an immersion blender or a traditional blender, blend mixture until desired smoothness. If using a traditional blender, you may need to do it in phases if all of the soup mixture doesn’t fit. I like to leave some of the chunks of broccoli in mine.

Pour soup mixture back into the pot or Dutch oven. Stir in milk and add cheese. Cover and let cook on medium heat until cheese is fully melted. Add salt & pepper to taste. Ladle into soup bowls and garnish with a dollop of sour cream and fresh herbs. Enjoy!