Broccoli Cheddar Soup

I've been on a 101cookbooks kick lately. Heidi's recipes are so simple, healthy and delicious ever time. I wanted a healthy version of a classic lunch style soup — Broccoli cheddar soup. Potatoes are normally used to give a thicker consistency as an alternative to cream, as this recipe does. This is a must for your fall soup collection and a great way to get your veggies in. In the photo above I used mozzarella cheese as a topping because I used all my cheddar for the actual soup, but if you have cheddar leftover use it!

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.