Broccoli Potato Cheese Soup
Creamy broccoli potato soup with leeks, garlic, and thyme, finished with heavy cream and Monterey Jack cheese. Perfectly tender vegetables in every bite.
Ingredients
- 4 Tbs unsalted butter
- 1 well-washed diced leek
- 1 minced garlic clove
- 1 diced carrot
- 3 diced medium red potatoes (peeled, if desired)
- 4 cups low-sodium chicken broth
- 1 bay leaf
- 2 sprigs fresh thyme, or 1 tsp dried thyme
- 1/4 cup slivered fresh basil, or 2 tsp dried basil
- 1 bunch broccoli, cut into bite sized florets, with stalks peeled and chopped
- 1 cup heavy cream
- freshly ground black pepper, to taste
- dash cayenne pepper
- 1 cup Monterey Jack Cheese
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