Broccoli and Potato Soup

Ingredients:
2 tablespoon(s) butter
1 onion, chopped
2 cloves garlic, minced
1 3/4 pound(s) broccoli, thick stems peeled and diced (about 2 cups), tops cut into small florets (about 1 quart)
1 1/2 pound(s) boiling potatoes (about 5), peeled and cut into 1/2-inch cubes
3 cup(s) canned low-sodium chicken broth or homemade stock
3 cup(s) water
1 3/4 teaspoon(s) salt
1/4 teaspoon(s) fresh-ground black pepper
1/2 cup(s) grated Parmesan


Directions:
In a large pot, melt the butter over moderately low heat. Add the onion; cook, stirring occasionally, until translucent, about 5 minutes.

Add the garlic, broccoli stems, potatoes, broth, water, salt, and pepper. Bring to a boil. Reduce the heat and simmer until the vegetables are almost tender, about 10 minutes.

In a food processor or blender, pulse the soup to a coarse puree. Return the soup to the pot and bring to a simmer. Add the broccoli florets and simmer until they are tender, about 5 minutes. Stir 1/4 cup of the grated Parmesan into the soup, and serve the soup topped with the remaining cheese.

My changes:  I doubled the garlic and used frozen broccoli florets that were thawed, drained (and squeezed a bit), and then chopped well.  I used a homemade chicken stock and it really made this a rich and flavorful soup.  I also used 2 cups of cheddar cheese to make this a cheddar broccoli, since that's our preferred in this house.  I scooped out most of the potatoes with some broth and blended them with my immersion blender.  This made the soup much thicker and awesome.  I skipped the parmesan.