Puréed Cheesy Broccoli Potato Soup

• 1 tbsp. salted butter
• 1 yellow onion, chopped
• 1 carrot, peeled and chopped
• 1 celery stalk, chopped
• 1 tsp. chopped garlic
• 1/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 2 1/2 cups unsalted chicken stock
• 1 cup milk
• 2 medium russet potatoes, peeled and chopped
• 12 oz. broccoli florets, chopped into small pieces
• 2 cups shredded Mexican blend cheese
• 1/4 cup grated Parmesan cheese

Melt butter in a large soup pot over medium heat.  Add onion, carrot, celery and garlic and cook until softened, 5 minutes.  Season with salt & pepper. Add broth, milk and potatoes.  Turn heat to high and bring the soup to a boil, then cover the pot and turn to low, cooking until the potatoes are soft, 15 minutes.

Add broccoli florets and Parmesan cheese and stir to combine.  Cook uncovered until broccoli is soft, 10 minutes.

Add Mexican blend cheese and stir to combine. 

Use an immersion blender to puree, or, in batches, add the soup to a blender to puree.

Enjoy with freshly ground black pepper & Parmesan cheese.  Hot sauce is good too!