Easy and tasty!
1 TBSP olive oil
1 medium onion, chopped
2 cups chicken broth
1-2 bunches broccoli, chopped (approx 7 cups chopped)
1 large russet potato, peeled and diced
salt
pepper
cheddar cheese
bacon (optional)
Heat the oil in a large saucepan over medium heat. Add the onion and cook stirring occasionally, until the onion is soft.
Add broth, broccoli, potato, 1 cup water, 1/2 tsp salt and 1/2 tsp black pepper to the saucepan and bring to a boil. Reduce heat and simmer, covered until the vegetables are tender 18-20 minutes.
Puree soup with immersion blender or in blender. Top with cheddar cheese and bacon.
1 TBSP olive oil
1 medium onion, chopped
2 cups chicken broth
1-2 bunches broccoli, chopped (approx 7 cups chopped)
1 large russet potato, peeled and diced
salt
pepper
cheddar cheese
bacon (optional)
Heat the oil in a large saucepan over medium heat. Add the onion and cook stirring occasionally, until the onion is soft.
Add broth, broccoli, potato, 1 cup water, 1/2 tsp salt and 1/2 tsp black pepper to the saucepan and bring to a boil. Reduce heat and simmer, covered until the vegetables are tender 18-20 minutes.
Puree soup with immersion blender or in blender. Top with cheddar cheese and bacon.
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