Broccoli Cheddar Soup- I omitted the croutons
2 tablespoons olive oil
1 medium onion, chopped
1 large potato, peeled and cubed
2 cloves garlic, minced
3.5 cups broth
1 large head broccoli cut into small florets (I used two small ones)
2/3 cup cheddar, shredded
2 tablespoons whole grain mustard
1 Heat oil over medium heat in a large pot, saute the onions until softened with some salt. Stir in the potatoes, cover and cook for about 4 minutes until tender.
2 Uncover, stir in the garlic and stock. Bring to a boil and stir in the broccoli. Simmer for about 5 minutes until tender.
3 Remove the soup from heat and blend with an immersion blender. Add the cheese and mustard. Add more water or stock if needed for desired consistency.