Ingredients
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2 tablespoons unsalted butter or 2 tablespoons olive oil
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1 medium onion, chopped
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1 -2 teaspoon minced garlic, from a jar or 1 -2 teaspoon minced fresh garlic
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2 large russet potatoes, peeled and diced
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1 pinch dried thyme leaves
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1/2 teaspoon kosher salt, plus more to taste
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2 (10 ounce) boxes frozen cut broccoli in cheese sauce, thawed
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4 cups homemade chicken broth or 4 cups canned low sodium chicken broth
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fresh ground black pepper
Instructions
- Melt the butter in a medium saucepan, over medium heat.
- Add the onion and garlic and cook until translucent, about 5 minutes.
- Add the potatoes, thyme, salt, and broth and bring to a boil.
- Adjust the heat to maintain a gentle simmer, and cook uncovered until the potatoes are fork tender, about 10-15 minutes.
- Add the broccoli with cheese sauce.
- Simmer another 5-10 minutes.
- Puree the soup in batches in a blender or with an immersion blender.
- I like mine a little bit more chunky so I use
- a potato masher to smash the broccoli and potatoes leaving some texture in the soup.
- Bring to a simmer, taste, and season with salt
- and pepper.
- Enjoy!