Broccoli and Potato Soup

Ingredients:

• 1 onion, chopped
• 2 cloves garlic, minced
• 2 large potatoes, peeled and diced
• 500g broccoli florets
• 1 litre vegetable broth
• 250ml milk
• 2 tablespoons butter
• Salt and pepper, to taste
• Grated cheddar cheese, for garnish (optional)
• Fresh chives, for garnish (optional)

Instructions:

1. In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté until they become soft and translucent, about 5 minutes.
2. Add the diced potatoes to the pot and cook for another 5 minutes, allowing them to slightly brown.
3. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes or until the potatoes are tender.
4. While the potatoes cook, steam or blanch the broccoli florets until they are bright green and tender. This should take about 3-5 minutes. Set aside.
5. Once the potatoes are tender, use an immersion blender to puree the soup until it’s smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a blender and blend until smooth, then return it to the pot.
6. Stir in the milk and warm the soup over low heat. Be careful not to let it boil after adding the milk to prevent curdling.
7. Season the Broccoli and Potato Soup with salt and pepper to taste. Adjust the seasoning as needed.
8. Add the steamed or blanched broccoli florets to the soup and stir to combine. Let it simmer for an additional 5 minutes to heat the broccoli through.
9. To serve, ladle the creamy soup into bowls, and if desired, garnish with grated cheddar cheese and fresh chives.

Enjoy your hearty and comforting Broccoli and Potato Soup, a wholesome and nutritious meal for any occasion!