2Tablespoonsunsalted butter or unrefined cold-pressed olive oil
1medium onionchopped
2large garlic cloveschopped
2 ¼ - 2 ½poundsbroccoli stalksends and any tough woody layers removed
1large Yukon Gold potatoabout 8 ounces, peeled if desired and cut into 1-inch pieces
6cupschicken or vegetable stockpreferably homemade
2-3teaspoonssea salt
freshly ground pepper to taste
Instructions
In a large pot over medium heat, melt the butter or warm the oil. Add the onion and garlic and sauté, covered, until tender and translucent, about 6 minutes.
Add the broccoli, potato, stock and salt. Bring to a boil over high heat and then lower to a simmer. Cook partially covered until potatoes and broccoli stalks are tender, about 20 minutes.
Puree soup with an immersion blender or in batches in a blender. Taste for seasoning.
Notes
You can stir in shredded cheese before serving, garnish with grated Parmesan or Pecorino, top with grilled cheese croutons or chopped chives