2 T. butter
1 onion chopped
1 leek, white part only, chopped
1 small yukon gold potato, peeled and diced
2 1/2 c. chicken stock
1 1/4 c. milk
3 T. heavy cream
4 oz. Beechers Flagship cheese, shredded
salt and pepper
Melt the butter in a large sauce pan over medium heat. Add onions and leeks and saute until soft.
Add the broccoli, potato and chicken stock. Cover and simmer for 15 – 20 till all vegetables are tender.
Allow soup to cool slightly, then puree till smooth in a food processor or blender. .ads in wordpress
Rinse pot and pour pureed soup back in. Return to stove and add milk and heavy cream and season liberally with salt and pepper. Reheat soup but do not boil. Add Beechers Flagship cheese and stir till melted. Enjoy!