Simple Cream of Broccoli Soup

Ingredients

• 1 tablespoon olive oil
• 1 tablespoon butter
• 2 sticks celery (chopped)
• 1 medium onion (chopped)
• 4-5 cloves garlic (minced)
• 4 cups chicken broth (or veg broth)
• 1/2 teaspoon Italian seasoning
• 5-6 cups broccoli florets (see note)
• 1 Russet potato (peeled & diced)
• 3/4 cup heavy/whipping cream (or to taste)
• Salt & pepper (to taste)

Instructions

1. 1

   Add the oil and butter to a soup pot over medium-high heat. Sauté the onion and celery for about 7-10 minutes or until it starts to lightly brown.

2. 2

   Stir in the garlic and cook for 30 seconds.

3. 3

   Add in the broth, Italian seasoning, broccoli, and potatoes. Increase the heat to high and bring the soup to a boil. Reduce the heat so it's simmering rapidly, cover the pot with the lid slightly ajar, and cook for 20-25 minutes or until the potatoes and broccoli are tender. It's ok if the broth isn't completely covering the broccoli.

4. 4

   Blend in the pot using an immersion blender or transfer the soup to a regular blender (you might want to let it cool a bit first).

5. 5

   Stir in the cream and season with salt & pepper as needed (I am quite generous with both).