Ingredients

Scale

About 5 russet or golden potatoes (~3 cups potato flesh)
1 1/2 Tablespoons olive oil
1 1/2 Tablespoons butter
1 onion, peeled and chopped
3 cloves garlic, peeled and chopped
2 large carrots, peeled and chopped
1/4 cup whole wheat flour (or tapioca flour, for gluten free)
3 cups chicken or vegetable broth
1 bay leaf
1 cup fat free half & half (or regular half & half … or milk)
2 cups shredded aged white cheddar cheese
1/4 cup light sour cream
12 oz. frozen broccoli florets, thawed and chopped
Salt & freshly ground pepper, to taste
Toppings (optional): Shredded cheese, sour cream, fried/chopped bacon, snipped chives

Instructions

Wash the potatoes, then while wet, sprinkle with salt. Bake at 350 F. for about an hour or until a fork poked in the side of the potato goes in easily.
While the potatoes are baking, heat the olive oil and butter in a soup pot over medium heat. Add the onions and saute until the onions are soft & translucent. Add the garlic and carrots and cook for a few minutes longer, then stir in the flour to coat.
Add the broth and bay leaf, reduce heat to a simmer, cover and cook for 15 – 20 minutes to allow the flavors to blend.
Pour the soup into a blender with the cream (or milk), cheese and sour cream and blend until smooth. Stir in the broccoli, season to taste with salt & freshly ground pepper, heat just until the soup is hot. If desired, top with extra cheese, sour cream, bacon and/or chives and enjoy!

Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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