Prep time: 15-20 minutes

Cook time: 30-35 minutes

Materials:

• 12 oz broccoli
• 1 large onion chopped
• 2 ribs of celery chopped
• 3 Russet potatoes chopped
• 2 carrots chopped
• 4 garlic cloves minced
• 4 cups chicken stock
• 1/2 cup heavy cream
• 2 tbsp. unsalted butter
• 2 tbsp. olive oil
• 1 cup sharp cheddar cheese
• Salt and pepper to taste
• 1 tbsp. oregano
• 1 tsp paprika
• 1 tsp parsley

Process:

1. In a soup pot add in the unsalted butter and olive oil. Keeping the heat on medium/ high let the butter melt.
2. Add in the onion, celery and carrots, along with a pinch of salt. Cook, stirring often for 4-5 minutes, or until veggies soften slightly.
3. Add in the garlic and cook for an additional 60-90 seconds.
4. Add in the potatoes. Stir to combine with the veggies.
5. Add in the flour and mix well to coat all the veggies.
6. Pour in the vegetable stock. Mix well and simmer for 15-20 minutes or until the potatoes are fork tender.
7. Add in the broccoli and season with salt, pepper, oregano, paprika and parsley. Simmer for 5 minutes.
8. Add in the heavy cream and mix well.
9. Shut the heat off and add in the cheese. Mix well to incorporate.
10. Plate and ENJOY!