Broccoli-Cheese Chowder
Recipe from Taste of the South

Broccoli-Cheese Chowder

by 5  people

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  • 2   tablespoons 
  • 1 1/2  cups 
    chopped onion
  • 1   tablespoon 
    minced garlic
  • 4 1/2  cups 
    chicken stock
  • 2   cups 
    peeled, chopped potatoes
  • 1  16  ounce package 
    frozen broccoli
  • 1 1/2  cups 
    heavy cream
  • 1 1/2  cups 
    shredded Cheddar cheese
  • 1 1/2  teaspoons 
  • 1   teaspoon 
    ground white pepper
    additional shredded Cheddar cheese
In a large stockpot, over medium-high heat, combine butter, onion, and garlic; cook for 3 minutes, or until onion is soft.
Add stock and potatoes; simmer for 10 minutes, or until potatoes are soft.
Add broccoli and return to a simmer; cook for 6 to 7 minutes, or until broccoli is tender.
In a blender or food processor, puree soup in batches until mostly smooth. Return to the pot over medium-heat.
Stir in heavy cream, cheese, salt, and pepper. Cook over low heat until soup is barely bubbling.
Garnish with additional shredded Cheddar cheese, if desired.
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