Broccoli-Cheese Chowder

            Broccoli-Cheese Chowder

2 T butter

1 ½ cups chopped onion

1 T. minced garlic

4 ½ cups chicken stock

2 cups peeled, chopped potatoes

1 (16 oz) package frozen broccoli

1 ½ cups heavy cream

1 ½ cups shredded Cheddar cheese

1 ½ tsp salt

1 tsp ground white pepper

Garnish:  additional shredded Cheddar cheese

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.

Add broccoli and return to a simmer; cook for 6 to 7 minutes, or until broccoli is tender.

In a blender or food processor, puree soup in batches until mostly smooth.  Return to the pot over medium-heat.

Stir in heavy cream, cheese, salt, and pepper.  Cook over low heat until soup is barely bubbling.

Garnish with additional shredded Cheddar cheese, if desired.

Yield:  4 servings.