Broccoli Soup with Potatoes and Processed Cheese

Ingredients

• extra virgin olive oil 1 tablespoon
• white onion 1 small piece
• leek 1 piece
• carrot 1 piece
• butter 1 tablespoon
• potato 3 pieces
• vegetable stock 1.5 liters
• broccoli 1 piece
• cream (30%) 0.25 cups
• processed cheese spread 100 grams
• chives 1 bunch
• basil 1 bunch
• salt 1 to taste

Tools

• large-pot
• knife
• cutting-board
• grater
• spoon

Instructions

1. Heat the olive oil in a pot and sauté the diced onion until translucent.
2. Add the leek, season with salt, and cook, stirring occasionally, for about 3 minutes.
3. Add the carrot and sauté, stirring, for about 2 minutes.
4. Add the butter and potatoes and cook for about 2 more minutes, stirring from time to time.
5. Pour in the hot stock, bring to a boil, cover, and cook for 10–15 minutes, until the vegetables are tender.
6. Add the broccoli, reduce the heat, and cook uncovered for about 5 minutes, until tender.
7. Add the processed cheese and stir until melted. Then gradually enrich the soup with the cream.
8. Sprinkle the soup with chives and optionally basil.

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