Ingredients
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1 tablespoon olive oil
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1 tablespoon butter
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1 tablespoon minced garlic (6 cloves)
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2 1/2 lbs potatoes, peeled and quartered
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2 carrots, peeled and coarsely chopped
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5 cups chicken stock or 5 cups chicken broth
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8 ounces broccoli
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8 ounces cauliflower
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3/4 cup milk
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3/4 cup whipping cream
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1 cup shredded cheddar cheese (4 oz.)
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1 teaspoon kosher salt
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2 onions, chopped
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1/4 teaspoon ground black pepper
Instructions
- In a Dutch oven cook onions in hot oil and butter until soft and golden brown.
- Add garlic and continue cooking.
- Add potatoes, carrots, and chicken stock.
- Bring to boiling; reduce heat.
- Cover and simmer for 1 hour.
- Meanwhile, separate broccoli into small flowerets (reserve) and tender stems, discarding tough stems.
- Coarsely chop tender stems.
- Core and separate cauliflower into small flowerets.
- Add broccoli stems and cauliflower to potato mixture.
- Cover; simmer 45 minutes.
- Add broccoli flowerets and cook, covered, for 15 minutes more.
- Add milk, cream, cheese, salt, and pepper to vegetable mixture.
- Lightly puree with a potato masher until coarsely blended to desired texture.
- Add water, if needed, to desired consistency.
- Note: I use an immersible blender.