Cheesy Broccoli Soup

By michaelmeiner

Ingredients

• 1 onion
• 1 leek -- diced
• 2 tablespoons butter
• 2 cloves fresh garlic -- minced
• 1 teaspoon cumin
• 1 teaspoon curry powder
• 1 teaspoon basil
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1 1/2 pounds frozen broccoli
• 2 medium potatoes -- cubed
• 2 1/2 vegetable broth or water
• 1 cup whole milk
• 3/4 heavy cream
• 1 lb. shredded cheddar cheese

Details

Servings 1

Preparation

Step 1

In a large soup pot on med-high heat, saute the onions and leeks in butter for about 2-3 minutes, until soft.

Add all the spices and mix well sauteing for another 2 minutes.

Add the broccoli and mix it well with the onions and then add the potatoes.

Mix everything in the pot well, cover and cook for about 3 minutes and then add the vegetable broth.

The broth should cover the vegetables completely; add more water or broth if needed.

Cover and cook for about 15 to 20 minutes, until vegetables are tender.

With a slotted spoon, scoop out about a cup or so of vegetables and set aside. Using a hand-held immersion blender, blend the soup till creamy and then add the vegetables that were set aside, the milk and the heavy cream and mix well.

Bring the soup back to a low simmer and add Kosher salt and pepper to taste.

When soup starts to simmer remove flame and add 3/4 of the cheddar cheese.

Mix well until cheese has melted in soup.

Serve hot with a nice garnish of more shredded cheddar cheese.