Broccoli Cheese (swiss) Soup - Rachael Ray

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 2 tablespoons extra virgin olive oil
• 1 large onion, chopped
• salt and pepper
• 10 ounces yukon gold potatoes, peeled and finely chopped
• 1 bunch broccoli, chopped into 1/2 in. pieces (approx. 1 1/4 lbs)
• 3 1/2 cups water
• 2 cups shredded swiss cheese (1/2 lb approx)
• 1/2 cup heavy cream
• toasted walnuts (optional garnish)

Recipe

• 1 in a large saucepan, heat olive oil over medium heat. add the onion, season with salt and pepper and cook (stirring often), until softened (approx. 7 minutes).
• 2 add the potatoes and 3 1/2 cups water and bring to a boil. lower heat and simmer for 5 minutes.
• 3 add broccoli and cover and cook until just tender (about 7 minutes).
• 4 puree half the soup in the blender. add back to the other half in pan/pot.
• 5 stir in the 2 cups of the shredded cheese. add cream and stir. season with salt and pepper and keep warm over low heat.
• 6 recommended toppings: toasted walnuts (optional).
• 7 if desired, prep and prepare the ham and swiss toasts (listed separately) to accompany.