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Broccoli-Cheese Chowder

Source of Recipe


Southern Lady magazine



List of Ingredients



• 2 Tbsp butter
  
• 1½ cups chopped onion
  
• 1 Tbsp minced garlic
  
• 4½ cups chicken stock
  
• 2 cups peeled, chopped potatoes
  
• 1 (16-ounce) package frozen broccoli
  
• 1½ cups heavy whipping cream
  
• 1½ cups shredded Cheddar cheese
  
• 1½ tsp salt
  
• 1 tsp ground white pepper
  
• Garnish: shredded Cheddar cheese
  






Instructions



1. In a large stockpot over medium-high heat, combine butter, onion and garlic; cook for 3 minutes, or until onion is soft. Add stock and potatoes; simmer for 10 minutes or until potatoes are soft.
   
   
2. Add broccoli and return to a simmer; cook for 6 to 7 minutes, or until broccoli is tender. In a blender or food processor, purée soup in batches until mostly smooth. Return to the pot over medium heat.
   
   
3. Stir in cream, cheese, salt and pepper. Cook over low heat until soup is barely bubbling. Garnish with shredded Cheddar cheese, if desired.
   
   Makes about 4 servings.