Ingredients
- 2 tablespoons unsalted butter
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 3/4 pounds broccoli stems and florets separated
- 1 1/2 pounds Yukon Gold potatoes cubed
- 3 cups low-sodium chicken broth
- 3 cups water
- 1 3/4 teaspoons salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup Parmesan cheese grated
Instructions
- Melt the butter in a large pot over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes.
- Stir in the minced garlic, diced broccoli stems, and cubed potatoes. Pour in the chicken broth and water. Season with salt and pepper. Bring the mixture to a boil, then reduce heat to maintain a gentle simmer. Cook until the potatoes and broccoli stems are tender, approximately 10 minutes.
- Using an immersion blender, purée the soup in the pot until it reaches a smooth consistency with some texture remaining. Alternatively, carefully transfer the soup in batches to a blender and purée.
- Return the puréed soup to the pot if using a blender. Add the broccoli florets to the soup and simmer until they are tender, about 5 minutes.
- Remove the pot from the heat. Stir in half of the grated Parmesan cheese until well combined. Serve the soup hot, garnished with the remaining Parmesan cheese.
