Quick And Easy Broccoli Soup - cooking recipe

Ingredients

2 tablespoons unsalted butter or 2 tablespoons olive oil
1 medium onion, chopped
1 -2 teaspoon minced garlic, from a jar or 1 -2 teaspoon minced fresh garlic
2 large russet potatoes, peeled and diced
1 pinch dried thyme leaves
1/2 teaspoon kosher salt, plus more to taste
2 (10 ounce) boxes frozen cut broccoli in cheese sauce, thawed
4 cups homemade chicken broth or 4 cups canned low sodium chicken broth
fresh ground black pepper

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 potatoes, thyme, salt, and broth and bring to a boil.
Adjust the heat to maintain a gentle simmer, and cook uncovered until the potatoes are fork tender, about 10-15 minutes.
Add the broccoli with cheese sauce.
Simmer another 5-10 minutes.
Puree the soup in batches in a blender or with an immersion blender.
I like mine a little bit more chunky so I use
a potato masher to smash the broccoli and potatoes leaving some texture in the soup.
Bring to a simmer, taste, and season with salt
and pepper.
Enjoy!