The days have been getting shorter, the air colder.. I’ve been wanting soup almost every night after coming home from class. This soup, I whipped together pretty quickly and served up with some whole wheat rolls that I made from dough I had stashed away in the freezer. Talk about a quick, tasty weeknight meal.
- 2 Tbsp olive oil
- 1 cup onion, chopped
- 2 cloves garlic, minced
- 3 cups red potatoes (about 3 medium), roughly chopped
- 3 cups vegetable broth
- 12 oz. frozen broccoli florets, steamed (or 4 cups fresh broccoli, steamed)
- 1 cup milk (I use whole milk)
- 2 cups shredded cheddar cheese
- 1 cup plain greek yogurt (I love Chobani)
- salt & pepper, to taste
- shredded cheese, for serving
In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and cook until fragrant and the onion is translucent. Add the broth and potatoes, and cover, cooking until the potatoes are soft, about 20 minutes.
Add half of the steamed broccoli florets, and then transfer the mixture to a blender. Blend until smooth.
Transfer the pureed soup back to the soup pot, and add the milk and cheese. Stir until the cheese is melted. Remove the pot from the heat, and stir in the yogurt, until smooth. Season with salt and pepper, and stir in the remaining steamed broccoli florets.
Serve soup with a sprinkle of cheese and a hunk of crusty bread. Enjoy!