Categories: soup

Ingredients

• 2 tablespoons unsalted butter or olive oil
• 1 medium onion, sliced
• 1 clove garlic, smashed
• 1 russet potato, peeled and diced
• Pinch dried thyme leaves
• 1/2 teaspoon kosher salt, plus more as needed
• 4 cups chicken broth, homemade or low-sodium canned
• 1 16-ounce package frozen broccoli, thawed
• 2 to 4 tablespoons cream or half-and-half, optional
• Freshly ground black pepper
• Optional toppings: shaved Parmesan, shredded cheddar or crumbled bacon

Directions

1. Melt the butter in a medium saucepan, over medium heat. Add the onion and garlic and cook until translucent, about 5 minutes. Add the potato, thyme, salt, and broth and bring to a boil. Adjust the heat to maintain a gentle simmer, and cook uncovered until the potato is fork tender, about 10 minutes. Add the broccoli and simmer for 3 minutes.

2. Puree the soup in batches in a blender or with an immersion blender. Return soup to the pot and add the cream. Bring to a simmer, taste, and season with salt and pepper.

3. Serve with optional toppings.

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