1 onion, chopped 1 leek, chopped 4 cloves of garlic, chopped EVOO 2 tbsp butter 2 potatoes 1 cup bone broth 3-4 cups of water 2 heads of broccoli, use florets only S & P 1 cup grated cheddar cheese Creme fraiche or Greek yoghurt to serve
PREPARATION
Heat the EVOO and butter. On medium heat saute the onions, leeks and garlic.
Add the potatoes cut in quarts. Stir continuously.
Add bone broth, water, salt and pepper, cover and cook for about 15 to 20 mins, till the potatoes are soft.
Add half the broccoli and cook for 10 more minutes. Add some more water if needed.
Blend everything until smooth. Turn the heat on again and add remaining florets. Add the grated cheddar and stir until smooth.
Serve with a tbsp of creme fraiche or Greek yoghurt and fresh cracked pepper.
