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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Ingredients:
2 tablespoons unsalted butter or 2 tablespoons olive oil |
1 medium onion, sliced |
1 garlic clove, smashed |
1 russet potato, peeled and diced |
1 pinch dried thyme leaves |
1/2 teaspoon kosher salt, plus more as needed |
4 cups chicken broth |
1 (16 ounce) package frozen broccoli, thawed |
2 -4 tablespoons cream (optional) or 2 -4 tablespoons half-and-half (optional) |
fresh ground black pepper |
shaved parmesan cheese (optional) or shredded cheddar cheese (optional) |
crumbled bacon (optional) |
Directions:
1. Melt the butter in a medium saucepan, over medium heat.
2. Add the onion and garlic and cook until translucent, about 5 minutes.
3. Add the potato, thyme, salt, and broth and bring to a boil.
4. Adjust the heat to maintain a gentle simmer, and cook uncovered until the potato is fork tender, about 10 minutes.
5. Add the broccoli and simmer for 3 minutes.
6. Puree the soup in batches in a blender or with an immersion blender.
7. Return soup to the pot and add the cream. Bring to a simmer, taste, and season with salt and pepper.
8. Serve with optional toppings.
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