Broccoli and potatoes all pureed up into a nice creamy soup. The potatoes are what makes it velvety smooth, the broccoli and cheese make it taste like a loaded baked potato. Now who doesn't like a loaded baked potato! Top this off with a little crumbled Prosciutto or bacon and enjoy!
- In a large pot, melt the butter over moderately low heat. Add the onion; cook, stirring occasionally, until translucent, about 5 minutes.
- Add the garlic, broccoli , potatoes, broth, milk, salt, and pepper. Bring to a boil. Reduce the heat and simmer until the vegetables are almost tender, about 20-25 minutes.
- In a food processor or blender, pulse the soup to a puree. Return the soup to the pot and bring to a simmer. Stir 1/4 cup of the grated Parmesan and 1/2 cup of cheddar cheese into the soup, and serve the soup topped with crumbled prosciutto.