Broccoli Cheese Soup (Print Version)

# Ingredients:

01 - 3 tablespoons unsalted butter.
02 - 2 medium yellow onions, coarsely chopped.
03 - 6 garlic cloves, smashed and peeled.
04 - 1/2 teaspoon red pepper flakes.
05 - 1 1/4 teaspoon fine sea salt.
06 - Black pepper to taste.
07 - 2 pounds broccoli with stalks.
08 - 1 large russet potato (12 oz), peeled and chunked.
09 - 6 cups water.
10 - 4-8 ounces sharp cheddar cheese, grated.
11 - Chives or green onions for garnish (optional).

# Instructions:

01 - Melt butter, cook onions, garlic, pepper flakes, salt and pepper until onions are soft, 8-10 minutes.
02 - Peel and chop stalks into chunks. Cut florets and reserve.
03 - Add broccoli stalks, potato, water and salt. Simmer covered until tender, 20-25 minutes.
04 - Add half the florets, cook 3-5 minutes until bright green.
05 - Carefully blend soup in batches until smooth. Return to pot.
06 - Add remaining florets, cook 4-7 minutes. Stir in cheese until melted.

# Notes:

01 - Can be made dairy-free with olive oil and cashews.
02 - Keeps in fridge up to 4 days.
03 - Uses potato instead of cream for thickness.

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