Soupe de brocoli et pommes de terre (facile !)

Ingrédients

• 4 tbsp butter
• 1 onion (diced (yellow or sweet))
• 2 tsp garlic (minced)
• 1 tsp salt
• 1/2 tsp pepper
• 1/4 tsp dried thyme
• 6 cups chicken broth
• 2 lbs russet potatoes (diced 1/2 inch chunks)
• 2 cups broccoli florets- frozen or fresh
• 1/4 cup half-n-half
• Optional: cheddar cheese and bacon

Préparation

1. 1

   Melt butter in a large pot over medium high heat. Saute onion for 3-5 minutes until translucent.

2. 2

   Add in garlic for 30 seconds, stirring occasionally. Add in salt, pepper, and dried thyme and stir once.

3. 3

   Pour in chicken stock, then add in diced potatoes. Cover and bring to a simmer for about 15 minutes, until potatoes are tender but not quite falling apart.

4. 4

   Remove the lid and add in frozen broccoli and cook for an additional 5 minutes. (If using fresh broccoli, simmer potatoes for 10 minutes, then add in broccoli and simmer for another 10 minutes.)

5. 5

   Remove pot from the heat, and carefully use an immersion blender to blend up about half of the soup so that it is both creamy and chunky. I like to place the blender over the larger pieces of broccoli. Alternatively, you can place half of the soup into a blender and blend until smooth. If using this method be sure to get any large pieces of broccoli into the blender leaving the smaller bits in the pan.

6. 6

   Once the soup has been blended, add in the half-n-half and stir with a spoon. Top with freshly shredded cheddar cheese and bacon bits.