A tasty soup made extra thick with potatoes and cheese. Use fresh or frozen broccoli and be sure to use the stalks, they're great in this pureed soup. Simple ingredients in a tasty recipe to help you get your daily servings fruits and veg.
In a large soup pot, heat canola oil over medium high heat.
Add onions, carrots and garlic and saute until soft about 2-3 minutes. Do not brown.
Add potatoes and Italian seasoning and saute for 1 minute until herbs become fragrant.
Add soup stock, stirring well and scraping any bits off bottom of pot.
Bring soup to boil, then reduce heat and simmer for 5 minutes.
Add broccoli (reserve a few florets for garnishing) and simmer for another 5-7 minutes until potatoes and broccoli are tender.
Remove from heat.
Use an immersion blender to puree soup or transfer to blender and blend until smooth.
Return soup to low heat.
Add milk and Worcestershire sauce.
Add 1 cup of grated cheese, reserving 1/2 cup for garnish. Stir until melted.
Taste and season with black pepper, lemon juice, cayenne pepper and dill as desired.
If soup is too thick, adjust by adding water, broth or milk to reach desired consistency.
Ladle into soup bowls and garnish with reserved cheese, dill and broccoli florets.
Enjoy!
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Notes
By using well aged cheddar cheese you get more flavor for fewer calories.Carrots: Add a little natural sweetness and thickness to the soup but are optional.Milk: Use evaporated milk or fresh milk. If using low fat fresh milk, do not boil soup as the milk may curdle. Evaporated milk has been heat processed and can easily withstand the heat.