Broccoli & Cheddar Soup

Ingredients

• 1 Tbsp oil
• 2 garlic cloves, minced
• 1 onion, diced
• 1 L chicken broth/stock
• 350 mL water
• 700g broccoli florets
• 2 potatoes, peeled and diced into 1.5cm cubes
• 3/4 tsp salt
• 1/2 tsp pepper
• 150 g Cheddar/Havarti/ Gouda, grated
• 180 mL milk or cream

Method

1. Add oil to a large pot over medium high heat. Add onion and garlic, cook for 2 minutes until onion is softened.
2. Add broth, water, broccoli, potato, salt and pepper. Bring to simmer, then place the lid on, turn the heat down to medium high and cook for 20 minutes or until the broccoli is soft.
3. Turn stove off (but leave on stove). Puree using a stick blender. You can make this as smooth (or chunky) as you like.
4. Stir in milk/cream, then add cheese a handful at a time, stirring in between to melt.
5. Taste and add more salt if desired.
6. Ladle into bowls and top with extra grated cheese.

Optional: Garnish with chives and serve with Eltham Cheesey Cheese Bar Rolls!