• Separate the broccoli stalks from the florets. Rough chop the florets. Finely chop the stalks to make it easier to cook till tender. Set aside.
• Heat oil in a large soup pot over medium heat. Add onion and cook until softened about 5 minutes. Add the garlic and cook for 1 more minute.
• Add the broccoli, potato, broth, salt, and pepper to the pot. Bring to a simmer. Then cover and cook until the potato mashes easily with a fork, about 15-18 minutes.
• Remove from heat. Stir in the yogurt.
• Blend the soup mixture: Either 1) Add the mixture in batches to a blender, or 2) use an immersion blender.
• While the soup is still warm, stir in about 3/4 of the cheese, leaving behind a small amount for garnish. Taste the soup and adjust seasoning if needed.
• Ladle soup into bowls. Garnish with remaining cheese, an optional dollop of Greek yogurt, and herbs and spices, like red pepper flakes and chopped parsley. Enjoy!

Notes & Tips

• Refrigerate in an airtight container for up to four days. Freeze for up to two months.
• One serving equals approximately 1.5 cups.
• Top with red pepper flakes, a splash of olive oil, chopped basil, chopped spinach, dollop of Greek yogurt, etc.
• Check if your broth contains sodium. If it does, you may want to use less added salt. Feel free to add salt at the end and taste before you do to see how much you prefer.
• Recipe adapted from https://thenaturalnurturer.com/healthy-broccoli-cheddar-soup/ but with adjustments.