Cheddar-Broccoli Mashed Potato Soup

INGREDIENTS:

1 tablespoon butter

3 tablespoons olive oil

1 yellow onion, chopped fine

2 cloves garlic, minced

1 small head broccoli, bottoms of stems discarded, remaining stems peeled, chopped into 1/2-inch pieces (approximately 4 cups)

2 cups peeled and diced potatoes

1/2 teaspoon cumin

1/8 teaspoon cayenne

2 teaspoons Dijon mustard

1 teaspoon kosher salt + salt to taste

3 tablespoons flour

4 cups chicken broth

1 1/2 cups shredded cheddar cheese

1/4 cup cream

Pepper to taste

INSTRUCTIONS:

Melt butter with oil in a heavy, medium-size pot over medium heat. Add onion, garlic, broccoli and 1 cup of the potatoes. Cook, stirring occasionally, until onions are softened, about 8-10 minutes. Add cumin, cayenne, mustard, salt and flour, stirring until incorporated, about 1 minute. Add broth and remaining potatoes. Bring to a boil, reduce heat slightly, and simmer hard until broccoli and potatoes are fork-tender, about 8-10 minutes.

Remove half of the soup and puree with an immersion blender or regular blender. Return to pot with remaining soup. Add cheese and cream. Stir over low heat until just melted and combined. Season with salt and pepper.

Serves 6

PER SERVING: 330 calories, 12 g protein, 19 g carbohydrate, 24 g fat (11 g saturated), 48 mg cholesterol, 1,283 mg sodium, 3 g fiber. 
