This is a very delicious and healthy version of Broccoli and potato soup. By using cheddar cheese instead of cream you gain a delicious reich flavour without a lot of cream. It has a delicious broccoli flavour and goes perfectly with a crispy breadroll. I really love it with toasted cheese sandwiches!!

I hope you like it :D

Step 1: Ingredients

Ingredients

-1 Large Leek (250g) (chopped, both the white and green part) Make sure there is no sand up the top of the green part.

- 1 Garlic clove, crushed

- 50g Cheddar cheese (Add more depending on your preference)

- 1/2 teaspoon smoked paprika

- 1kg washed Broccoli florettes

- 3 Medium (600g) white poptaoes, peeled

- 1/2 Tablespoon Olive oil

- 1 Litre Stock (vegetable or chicken)

- Salt and peper to taste

Step 2: Cut and Wash the Vegetables

Make sure that the broccoli Florettes are washed and free of any dirt.

For the potatoes make sure they are peeled and washed of any dirt, then chop them up into small pieces (about one bite's worth) and put them aside

Peel off the outer lyer of the leek and make sure there is no sand in the upper portion of the green part of the leek. Cut the leek in half length wise, then chop it into rough half moon shapes.

Step 3: Sautee/ Brown the Leek

In your large pan add about 1/2 a tablespoon of olive oil then add your leek. Continue to stir this on a medium high heat until the leeks are nice and brown (about 4-6 minutes)

*TIP* The more brown the leek the more depth of flavour you get in the soup!! *TIP*

Oncethe leek has browned add the garlic and stir for a minute or so. We add the garlic after the leek has browned so it does not burn and turn bitter.

Step 4: Add the Vegetables and Stock

After the garlic and leek have browned add half of the chieckn stock and stif the bottom of the pan to get all the delicious brown goodness into the stock (YAY FLAVOUR!!). Then add the broccoli and potato and top it with the remaining stock.

By doing it this way you prevent the leek sticking on the bottom of the pan preventing them catching later or burning.

Then turn the pot onto a high heat to bring the liquid to a boil then turn the heat down to medium low when there are vigorous bubbles and cover. Let this simmer for 20-30 minutes until the vegetables are cooked.

Step 5: Puree the Soup!

When the vegetables are fully cooked (check by piercing a large piece of potato with a knife) blend the soup together with a stick blender until there are no lumps.

*TIP* You may need to add more stock here depending on how thick you like your soup *TIP*

Then add your cheese and season with salt and pepper to your taste. *OPTIONAL* add the paprika (it is really yummy!!!