This soup requires some time to chop the veggies, but it is definitely worth the effort. I love this hearty vegetable soup.
2 onions, chopped
1 tablespoon olive oil
1 tablespoon butter
1 tablespoon minced garlic (six cloves)
2 1/2 lbs potatoes, peeled and quartered
2 carrots, peeled and coarsely chopped
5 cups chicken stock or broth
8 ounces broccoli
8 ounces cauliflower
3/4 cup milk
3/4 cup heavy cream
1 cup shredded cheddar cheese
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
Cook onions in hot oil and butter until soft and golden brown. Add garlic and continue cooking. Add potatoes, carrots, and chicken stock. Bring to boiling, then reduce heat and cover. Simmer for one hour. Meanwhile, separate broccoli into small florets (reserve) and tender stems, discarding tough stems. Coarsely chop tender stems. Core and separate cauliflower into small florets. Add broccoli stems and cauliflower to potato mixture. Cover and simmer for 45 minutes. Add broccoli florets and cook, covered, for 15 minutes more. Add milk, cream, cheese, salt, and pepper to vegetable mixture. Lightly puree with immersion blender or use a potato masher until coarsely blended to desired texture. Add water, if needed, for desired consistency. Makes 8 servings.