Broccoli Cheese (Swiss) Soup - Rachael Ray - cooking recipe

Ingredients

2 tablespoons extra virgin olive oil
1 large onion, chopped
salt and pepper
10 ounces yukon gold potatoes, peeled and finely chopped
1 bunch broccoli, chopped into 1/2 in. pieces (approx. 1 1/4 lbs)
3 1/2 cups water
2 cups shredded swiss cheese (1/2 lb approx)
1/2 cup heavy cream
toasted walnuts (optional garnish)

Preparation

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