Soup, Brocolli Cheese soup

1 large onion diced
2 tsp canola oil
4 cups chopped peeled broccoli stems
2 med starchy potato diced (about 1-1/2 cups)
4 c chicken broth
1 tsp dry mustard
1/2 tsp garlic powder
1 can 2% evapourated milk
1-1/2 cup shredded cheddar ( can reduce amount of cheese if using strong cheddar)

if you use strong flavoured aged cheddar you can reduce the cheese to 1 cup.
mustard really brings out the cheese flavour I use dry mustard available in the spice aisle. If using blended mustard like dijon or french's etc you will need to use a lot more.
I use just the peeled stems of broccoli and use the tops elsewhere because the tops can give a grainy texture but it is your preference.

dice onion and saute in oil in dutch oven or stock pot about 3-5 min on med heat til onion softened do not let brown. add chicken broth bring to boil add brocolli and potato and spices. simmer 20 minutes til vegetables cooked through. take off heat and let cool 5 min (for safety do not want to handle fluids at boiling point temperatures else you can get burnt twice once from the hot fluid and then from the energy of phase change) Using an immersion blender(or regular blender or food processor working in batches) blend the soup to an even consistency, will be quite thick, no lumps. return to med heat add evapourated milk stirring til heated through add cheese and stir to blend. adjust seasonings

Serving Size: 5-2cup servings

Number of Servings: 5

Recipe submitted by SparkPeople user LOOSELIPSH.