Creamy Potato Broccoli Soup

Ingredients

• 2 tablespoons butter
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 3/4 pounds broccoli, thick stems peeled and diced (about 2 cups), tops cut into small florets (about 1 quart)
• 1 1/2 pounds boiling potatoes (about 5), peeled and cut into 1/2-inch cubes
• 3 cups canned chicken broth or homemade stock
• 3 cups water
• 1 3/4 teaspoons salt
• 1/4 teaspoon fresh-ground black pepper
• 1/2 cup grated Parmesan

Directions

1. In a large pot, melt the butter over moderately low heat. Add the onion; cook, stirring occasionally, until translucent, about 5 minutes.
2. Add the garlic, broccoli stems, potatoes, broth, water, salt, and pepper. Bring to a boil. Reduce the heat and simmer until the vegetables are almost tender, about 10 minutes.
3. In a food processor or blender, pulse the soup to a coarse puree. Return the soup to the pot and bring to a simmer.
4. Add the broccoli florets and simmer until they are tender, about 5 minutes.
5. Stir the grated Parmesan into the soup and serve.