Broccoli Cheese (Swiss) Soup - Rachael Ray

Please note: This recipe calls for 10 oz small yellow-fleshed potatoes (like Yukon Gold or similar). FYI, this is approx. 2 small potatoes. (It was difficult to write this out in the recipe, so i just decided to note it here.) This is a nice, filling soup that is easy to make. When I made this, I subbed about half the water with leftover chicken broth. However, I'm sure it tastes just as good (w/out the broth). This is part of a "two-for" recipe, which originally included a recipe for Ham-and-Swiss Toasts (for serving alongside) for a complete meal idea. I have posted the Ham and Swiss Toasts separately. Recipe source: Rachael Ray magazine

• Ready In: 40 mins
• Serves: 4

Ingredients

• 2  tablespoons extra virgin olive oil
• 1  large onion, chopped
•  salt and pepper
• 10  ounces yukon gold potatoes, peeled and finely chopped
• 1  bunch broccoli, chopped into 1/2 in. pieces (approx. 1 1/4 lbs)
• 3 1⁄2 cups water
• 2  cups  shredded swiss cheese (1/2 lb approx)
• 1⁄2 cup heavy cream
•  toasted walnuts (optional garnish)

Directions

1. In a large saucepan, heat olive oil over medium heat. Add the onion, season with salt and pepper and cook (stirring often), until softened (approx. 7 minutes).
2. Add the potatoes and 3 1/2 cups water and bring to a boil. Lower heat and simmer for 5 minutes.
3. Add broccoli and cover and cook until just tender (about 7 minutes).
4. Puree half the soup in the blender. Add back to the other half in pan/pot.
5. Stir in the 2 cups of the shredded cheese. Add cream and stir. Season with salt and pepper and keep warm over low heat.
6. Recommended toppings: toasted walnuts (optional).
7. If desired, prep and prepare the Ham and Swiss Toasts (listed separately) to accompany.