Cheesy Broccoli & Potato Soup

I found this recipe in my recent Parent magazine. It was a chilly fall day so thought I'd try it out. It was satisfying, healthy, and easy to make. Great side dish or appetizer before a meal, although we enjoyed it as a light Sunday lunch with garlic bread.

What you need:

* 2 tsp. olive oil

* 1/2 onion, chopped

* 1 med. potato, peeled and diced into 1/2" pieces

* 3 cups broccoli, chopped

* 3 cups low-salk vegetable stock

* 1 cup Monterey Jack cheese, shredded

In large stockpot, heat oil and sauté onions for 5 minutes on medium heat.  Add potatoes, broc, and stock. Bring to boil and then reduce to simmer and cook covered for 12-15 minutes or until broccoli and potatoes are tender when pierced with a fork.

Remove from heat and allow to cool slightly. Pour broccoli mixture AND cheese into blender, puree. Another option is using a hand blender to puree right in the stock pot.

Pour into bowls and sprinkle some extra cheese on top if desired.

Serves 4