Broccoli, Potato and Cheddar Soup

ingredients

4 potatoes, peeled and cut into chunks
2 cups broccoli (about 8 oz)
1 T butter
1 T olive oil
1 onion, finely chopped
2 garlic cloves, minced
1 tsp salt
3/4 tsp cumin
1 1/2 T Dijon mustard
1/2 tsp freshly ground pepper
2 cups potato/broccoli water
3 cubes chicken bouillon
ranch seasoning mix to taste
2 T flour
1 cup half and half
1 cup sharp cheddar cheese

directions

1
Steam potatoes for 10 minutes, until tender. Set aside (reserving the water). Steam broccoli 3 minutes, until tender. Set aside (reserving the water).
2
Heat olive oil and butter in a large pot over medium heat. Add onion and garlic and saute until tender about 8 minutes. Add potatoes, broccoli, salt, cumin, Dijon, pepper, ranch seasoning, chicken bouillon and 1 1/2 cups reserved water. Combine remaining 1/2 cup potato water and 2 Tablespoons flour. Add to pot. Simmer about 20 minutes. Add half and half and cheese. Simmer about 15 minutes more.
3
Garnish with cheese and bacon bits

notes

Optional: Preheat broiler. Use oven-proof bowls or ramekins, fill with chowder and sprinkle with extra cheese and bacon bits on top. Broil for 2 minutes, until golden on top.

Source: Emily