1. In a large saucepan, heat olive oil over medium heat. Add the onion, season with salt and pepper and cook (stirring often), until softened (approx. 7 minutes). 2. Add the potatoes and 3 1/2 cups water and bring to a boil. Lower heat and simmer for 5 minutes. 3. Add broccoli and cover and cook until just tender (about 7 minutes). 4. Puree half the soup in the blender. Add back to the other half in pan/pot. 5. Stir in the 2 cups of the shredded cheese. Add cream and stir. Season with salt and pepper and keep warm over low heat. 6. Recommended toppings: toasted walnuts (optional). 7. If desired, prep and prepare the Ham and Swiss Toasts (listed separately) to accompany. ---------------------------------------------------------------------------
Nutrition
Ingredients
