Cheesy Potato & Broccoli Soup
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Ingredients
30g butter
2tbsp olive oil
1 small leek, finely chopped
1 garlic clove, roughly chopped
300g Rooster potatoes, peeled and diced
100g broccoli, roughly chopped (discard tough outer stalks)
1 tsp fresh thyme
1 bay leaf
1 tbsp flour
500ml vegetable stock
100ml cream
½ tsp ground nutmeg
Juice from a small wedge of lemon, about 1 tbsp
2 tbsp fresh parsley, roughly chopped
100g white cheddar, grated
Salt and black pepper, to taste
Method
In a large pot, melt the butter, add the oil and gently sauté the leek, garlic, potatoes and broccoli, thyme and bay leaf until soft, about 8 minutes.
Sprinkle over the flour and stir well to coat the vegetables.
Pour in the vegetable stock and bring to a gentle simmer.
Stir in the cream, reduce the heat, and simmer for 15 minutes or until the vegetables are tender.
Remove and discard the bay leaf.
Add the lemon juice.
Add the parsley, season with salt and pepper, then blitz the soup with a hand blender until smooth.
It’s really important to taste the soup and season accordingly at this point, a little more salt and pepper can make such a difference.
Stir in the grated cheddar until melted and creamy.
Serve warm with crusty bread.
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