Broccoli Cheese (Swiss) Soup - Rachael Ray

1. 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. 2

   Add the potatoes and 3 1/2 cups water and bring to a boil. Lower heat and simmer for 5 minutes.

3. 3

   Add broccoli and cover and cook until just tender (about 7 minutes).

4. 4

   Puree half the soup in the blender. Add back to the other half in pan/pot.

5. 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. 6

   Recommended toppings: toasted walnuts (optional).

7. 7

   If desired, prep and prepare the Ham and Swiss Toasts (listed separately) to accompany.

* Per serving · 4 servings · Values may vary.

No additional tips available.