Broccoli Soup - cooking recipe

Ingredients

2 tablespoons unsalted butter or 2 tablespoons olive oil
1 medium onion, sliced
1 garlic clove, smashed
1 russet potato, peeled and diced
1 pinch dried thyme leaves
1/2 teaspoon kosher salt, plus more as needed
4 cups chicken broth
1 (16 ounce) package frozen broccoli, thawed
2 -4 tablespoons cream (optional) or 2 -4 tablespoons half-and-half (optional)
fresh ground black pepper
Optional toppings
shaved parmesan cheese (optional) or shredded cheddar cheese (optional)
crumbled bacon (optional)

Preparation

Melt the butter in a medium saucepan, over medium heat.
Add the onion and garlic and cook until translucent, about 5 minutes.
Add the potato, thyme, salt, and broth and bring to a boil.
Adjust the heat to maintain a gentle simmer, and cook uncovered until the potato is fork tender, about 10 minutes.
Add the broccoli and simmer for 3 minutes.
Puree the soup in batches in a blender or with an immersion blender.
Return soup to the pot and add the cream. Bring to a simmer, taste, and season with salt and pepper.
Serve with optional toppings.