Potato Broccoli Soup Recipe

• 2 tbsp Butter
• 1 Onion (chopped)
• 2 Garlic Cloves (minced)
• 1¾ pound Broccoli (thick stems peeled and diced, tops cut into small florets)
• 1½ pound Boiling Potatoes (about 5, peeled and cut into ½-inch cubes)
• 3 cups Low-Sodium Chicken Broth (canned)
• 3 cups Water
• 1¾ tsp Salt
• ¼ tsp Black Pepper (freshly ground)
• ½ cup Parmesan (grated)

• Place a large pot on moderately low heat and melt butter.
• Add onion and cook, stirring occasionally, for about 5 minutes.
• Add minced garlic, broccoli stems, potatoes, chicken broth, water, salt and pepper. Boil the mixture.
• Reduce heat and simmer for 10 minutes, until the vegetables are almost tender.
• Pour the contents in a food processor and puree the soup.
• Return to the pot and bring to a simmer.
• Add broccoli florets and simmer till they turn tender for about 5 minutes.
• Add ¼ cup of the grated Parmesan cheese into the soup. Stir well.
• Garnish the soup with remaining cheese and serve hot.