Broccoli and Cheese Soup

From: ?? (on my computer as a document)

Ingredients:
1 Tbsp butter or olive oil
1/2 onion chopped
1 minced clove garlic
2 cups broccoli florets
1 potato, diced
2 1/2 cups chicken broth
3/4 cup shredded cheddar cheese
1/4 cup buttermilk
salt and pepper

Melt the butter in a large saucepan over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. Add the broccoli, potato, and chicken broth, raise the heat to high, and let come to a boil. Reduce the heat, cover the saucepan, and let simmer until the broccoli and potato are softened, about 7 minutes. Let the broccoli mixture cool slightly, then transfer it to a blender. Puree it until smooth.

Return the soup to the saucepan, add 1/4 cup of cheese and buttermilk. Cook the soup over low heat until the cheese melts, about 3 minutes. Season with salt and pepper. Top with remaining cheese.

What I did differently from the recipe:
I added more potatoes, because I knew they'd be delicious!

What I'll do differently next time:
Nothing.

Verdict:
Thumbs up. It was a bit sweet for some reason, maybe the cheese, but it was very good. Also very easy which is always a thumbs up!

Printable version:

Ingredients:
1 Tbsp butter or olive oil
1/2 onion chopped
1 minced clove garlic
2 cups broccoli florets
1 potato, diced
2 1/2 cups chicken broth
3/4 cup shredded cheddar cheese
1/4 cup buttermilk
salt and pepper

Melt the butter in a large saucepan over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. Add the broccoli, potato, and chicken broth, raise the heat to high, and let come to a boil. Reduce the heat, cover the saucepan, and let simmer until the broccoli and potato are softened, about 7 minutes. Let the broccoli mixture cool slightly, then transfer it to a blender. Puree it until smooth. Return the soup to the saucepan, add 1/4 cup of cheese and buttermilk. Cook the soup over low heat until the cheese melts, about 3 minutes. Season with salt and pepper. Top with remaining cheese.