Potato Cheddar Soup With Broccoli And Cauliflower - cooking recipe

Ingredients

2 onions, chopped
1 tablespoon olive oil
1 tablespoon butter
1 tablespoon minced garlic (6 cloves)
2 1/2 lbs potatoes, peeled and quartered
2 carrots, peeled and coarsely chopped
5 cups chicken stock or 5 cups chicken broth
8 ounces broccoli
8 ounces cauliflower
3/4 cup milk
3/4 cup whipping cream
1 cup shredded cheddar cheese (4 oz.)
1 teaspoon kosher salt
1/4 teaspoon ground black pepper

Preparation

In a Dutch oven cook onions in hot oil and butter until soft and golden brown.
Add garlic and continue cooking.
Add potatoes, carrots, and chicken stock.
Bring to boiling; reduce heat.
Cover and simmer for 1 hour.
Meanwhile, separate broccoli into small flowerets (reserve) and tender stems, discarding tough stems.
Coarsely chop tender stems.
Core and separate cauliflower into small flowerets.
Add broccoli stems and cauliflower to potato mixture.
Cover; simmer 45 minutes.
Add broccoli flowerets and cook, covered, for 15 minutes more.
Add milk, cream, cheese, salt, and pepper to vegetable mixture.
Lightly puree with a potato masher until coarsely blended to desired texture.
Add water, if needed, to desired consistency.
Note: I use an immersible blender.