Recipe Of The Week : Broccoli And Cheddar Cheese Soup

Ingredients
1 1/2 pounds broccoli (about 1 large head)
2 cups shredded sharp cheddar cheese (about 5 ounces)
1/2 medium yellow onion, medium dice
1 medium russet potato (about 8 ounces)
2 cups low-sodium chicken broth or water
1 tablespoon olive oil
Kosher salt
Freshly ground black pepper
2 cups water
2 tablespoons sour cream

How to make :

1. Remove broccoli head from the florets and cut it in to 1 inch, put half in large bowl and the rest in small bowl, set a side. 
2. Trim a way the woody outer layer of florets, cut it in to 1 inch and put in large bowl with head broccoli
3. Peel the potato and cut it in to 1 inch, set a side.
4. Heat olive oil in sauce pan until shimmering and then add the onion and season with salt and pepper. stir occasionally until softened. 
5. Add in sauce pan potato, chicken broth, water and broccoli-florets ( large bowl) and season with salt and pepper and let them boiling (around 20 minutes)
6. puree the soup in the batch  (using a blender) until smooth and place the blend soup in sauce pan and cook it in low heat. 
7. add the rest of broccoli in to sauce pan and cook until tender. 
8. Add cheddar cheese and sour cream and stir.
9. Taste and season with salt and pepper as needed.