Broccoli Soup With Sharp Cheddar

This recipe originally came from an old Milk Calendar. I may have changed it a bit over the years. It's creamy without having to add extra fat and each person can add as much or as little of the shredded cheese as they like.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 1  bunch broccoli
• 4  medium boiling potatoes
• 1  onion
• 2  cups chicken broth
• 1  cup milk
• 1  teaspoon orange zest
• 1  teaspoon thyme
• 1  teaspoon salt
• 1⁄4 teaspoon ground black pepper
• 1 1⁄3 cups sharp cheddar cheese, shredded

Directions

1. Peel and chop potatoes and onions. Remove broccoli stalks from florets; peel and chop; set florets aside.
2. Bring broth to boil in a large pot. Add potatoes, onion and broccoli stalks, bring to a boil. Reduce heat, cover and simmer 20 minute Add florets and simmer 5 min more.
3. Add orange rind, thyme, salt and pepper. Blend in batches with the milk. Reheat slightly before serving. Pour into bowls and sprinkle with 1/3 cup cheese for each bowl.