Quick and Easy Broccoli Soup

I got this recipe from Food Network website and changed it a little bit to my taste. It's great tasting and easy to make. Great comfort food on a rainy, cold day. You can use cauliflower as well. Hope you enjoy!

• Ready In: 50 mins
• Serves: 4-6

Ingredients

• 2  tablespoons unsalted butter or 2  tablespoons olive oil
• 1  medium onion, chopped
• 1 -2  teaspoon  minced garlic, from a jar or 1 -2  teaspoon  minced fresh garlic
• 2  large russet potatoes, peeled and diced
• 1  pinch dried thyme leaves
• 1⁄2 teaspoon kosher salt, plus more to taste
• 2 (10 ounce) boxes  frozen cut broccoli in cheese sauce, thawed
• 4  cups homemade chicken broth or 4  cups  canned low sodium chicken broth
•  fresh ground black pepper

Directions

1. Melt the butter in a medium saucepan, over medium heat.
2. Add the onion and garlic and cook until translucent, about 5 minutes.
3. Add the potatoes, thyme, salt, and broth and bring to a boil.
4. Adjust the heat to maintain a gentle simmer, and cook uncovered until the potatoes are fork tender, about 10-15 minutes.
5. Add the broccoli with cheese sauce.
6. Simmer another 5-10 minutes.
7. Puree the soup in batches in a blender or with an immersion blender.
8. I like mine a little bit more chunky so I use
9. a potato masher to smash the broccoli and potatoes leaving some texture in the soup.
10. Bring to a simmer, taste, and season with salt
11. and pepper.
12. Enjoy!