Creamy soup for a cold day! When I make soups, I usually puree the veggies that I saute. Then no one will complain about onions or other offensive veggie chunks.
2-3 TBS butter
1 diced onion
2 stalks celery, diced
4 c. chicken broth
2 c. water
3 large potatoes, diced
3 c. frozen broccoli (or fresh)
2 c. cream (or substitute 2 c. milk)
3-4 c. shredded cheese
Salt & pepper
Melt butter in large pot. Saute onions and celery until soft. Add chicken broth & water and bring to a boil. Add diced potatoes. Cover and let simmer until potatoes are soft (time depends on how big your pieces are, but should be around 5-15 minutes.) Add broccoli and return to boil. Cover and let simmer 5-7 minutes until broccoli is soft. Add cream and heat. With a stick blender, puree soup until creamy. Add shredded cheese and stir till melted. Salt & pepper to taste.
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