Instructions

1. In a large pot, melt 2 tablespoons of butter over medium heat. Add 1 diced onion and sauté until translucent, about 5 minutes.
2. Add 2 cloves of minced garlic and cook for an additional 1 minute until fragrant. Be careful not to burn the garlic.
3. Pour in 4 cups of vegetable broth and bring to a boil.
4. Add 4 cups of chopped broccoli florets and 1 medium potato, peeled and diced. Reduce the heat to medium and simmer for about 15 minutes, until the broccoli and potato are tender.
5. Using an immersion blender, blend the soup until smooth. If you don’t have an immersion blender, transfer the soup in batches to a countertop blender.
6. Return the soup to the pot over low heat. Stir in 1 cup of heavy cream and season with salt and pepper to taste.
7. Heat the soup gently until warmed through, then serve hot, optionally garnished with a sprinkle of cheddar cheese or finely chopped chives.