This is really really good soup! It is thick, hearty, and very filling. You could probably make it even healthier by using low-fat milk instead of cream, and less cheese. It looks watery at first, but after you puree everything it thickens right up! This serves about 4-6 people.
- 2 large heads of broccoli, roughly chopped
- 5-6 potatoes, diced (keep 2 of the diced potatoes separate)
- extra virgin olive oil
- 4 cups vegetable stock or broth
- 1/2 to 3/4 cup whipping/heavy cream (or milk)
- 1/2 to 3/4 cup grated old white cheddar
- salt & pepper to taste
- Preheat the oven to 220 C (425 F). In a large pot, heat oil over medium-high heat and saute the 3-4 diced potatoes.
- Add in enough vegetable stock so that the potatoes are just covered. Add 1 1/2 of the chopped broccoli heads (save 1/2 of a chopped broccoli head for the end). Cover and simmer over med-low heat for 20 minutes or until vegetables are tender.
- Sprinkle the remaining 2 diced potatoes (make sure they are not huge chunks) with salt and pepper and place on a greased and/or lined baking sheet and bake until crispy and fork-tender, about 15-20 minutes.
- Puree the soup with blender or your food processor (don’t overfill, if it all doesn’t fit you can always do this in two parts) and then put in back in the pot.
- Add in the cream/milk and cheese. Add the rest of the broccoli and cook for several more minutes.
- Gently stir in the roasted potatoes, then check the seasoning and add salt and/or pepper if you feel it’s needed.