Broccoli Cheddar Chowder

Thickened simply with potatoes, this wholesome green soup is easy and delicious. Plus, any broccoli skeptics will be won over by the velvety richness of its combination of milk and cheese.

Active time: 10 minutes
Total time: 45 minutes
Yield: Serves 6

1 tablespoon each butter and olive oil
1 onion, chopped
4 boiling potatoes (around 1 pound), peeled and diced
1 quart chicken broth
2 cups milk
pinch of dried thyme or marjoram
1 large head broccoli (1 1/2 pounds), stems peeled, stems and florets chopped
1 teaspoon lemon juice
8 ounces sharp cheddar, grated
Salt and pepper

1. Heat the butter and oil in a soup pot over medium-low heat, and sauté the onion for five or so minutes, until it is translucent.
2. Add the potatoes, broth, milk, and herbs, bring to a boil over high heat, turn the heat down, and simmer, covered, for 20 minutes, until the potatoes are very tender.
3. Add the broccoli, and simmer another 5-10 minutes, until the broccoli is tender but still green.
4. Puree, using a stick blender (or carefully, in batches, in a blender), then stir in the lemon juice and cheese, and add salt and pepper to taste.

See all recipes from Catherine Newman's "Dalai Mama Dishes" blog.