Broccoli Cheddar Soup

This is a good soup for a cold winter day. And for a sunny summer day too.  I like broccoli cheddar soup but can only eat it once or twice a year.  This soup is a beautiful green color.

Broccoli Cheddar Soup

Ingredients:

2 onions
4 garlic cloves
3 Tbsp. unsalted butter
1/2 tsp. crushed red pepper flakes or to taste
Kosher salt
Freshly ground black pepper
2 heads broccoli
1 medium russet potato
8 oz. sharp cheddar cheese
1/2 cup plain Greek yogurt

Directions:

Halve 2 onions.  Peel and coarsely chop.  Peel and smash 4 garlic cloves, then coarsely chop.

Melt 3 Tbsp. unsalted butter in a large pot over medium-low heat.  Add onion, garlic, and 1/2 tsp. red pepper flakes; season with salt and black pepper.  Stir to combine, then cover pot and cook, stirring occasionally until softened and just starting to take on color 8-10 minutes.

Meanwhile, trim bottoms of 2 heads of broccoli, then peel.  Separate hefty stalks from florets.  Set aside florets. Coarsely chop stalks into 1- 2 inch pieces.  Peel the potato and chop into 1-2 inch pieces.

Add broccoli stalks and potato pieces to pot and stir to coat in butter.  Pour in 5 cups water, add         1 Tbsp. salt and bring to a boil over high heat.  Reduce heat to medium-low and keep at a simmer.  Cover pot and cook until broccoli stalks and potatoes are completely tender, 20-25 minutes.

Meanwhile, chop reserved florets into small pieces.  Grate 8 oz. of cheddar cheese on the large holes of a box grater.

Add half of florets to pot, cover, and cook until bright green, 3-5 minutes.  Transfer to a blender, let cool for 5 minutes, and puree until smooth.  Don't fill your blender more than halfway - work in batches as necessary.  An immersion blender can be used.

Return to medium heat and add remaining florets.  Cover pot and cook until bright green, another 3-5 minutes.  Add grated cheddar cheese.  Stir until cheese is melted.

Remove soup from heat.  Stir in Greek yogurt if using.  Add salt and pepper to taste.