Potato Broccoli Cheddar Soup

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Step 1

Separate the broccoli into stem pieces (about 2 cups) and florets (about 1 quart). Dice the potatoes and onion, and shred the cheese.

Step 2

In a large pot, heat olive oil over medium-high heat. Add butter, potatoes, onion, and broccoli stems. Sautee for 5-10 minutes until onions turn golden brown.

Step 3

Add broth and milk. Bring to a boil. Reduce heat and simmer until the vegetables are almost tender, about 10 minutes.

Step 4

In a food processor or blender, pulse the soup to a coarse puree. Return the soup to the pot and bring to a simmer.

Step 5

Add the broccoli florets and simmer until tender, about 5 minutes. Stir 1/4 cup of shredded cheese into the soup. Serve topped with remaining cheese. Garnish with bacon.