BrokeAss Gourmet, The premier food, wine and lifestyle blog for people who want to live the high life on the cheap.

Prep Time 0:15

Cook Time 0:30

I invented this recipe while babysitting for some awesome kids who were, uncharacteristically, refusing to eat vegetables. A little sprinkle of cheddar cheese and a whir of the immersion blender was pretty much all their broccoli needed to turn into a delectable soup. They devoured it and second helpings were sweetly demanded.

• 3 cups broccoli florets (approx. 2 heads, trimmed) $3
• 1 small onion, diced $0.50
• 1 tbsp olive oil Pantry
• 1 15-oz. can chicken or vegetable stock $1
• 3 small red potatoes, peeled and diced $1.50
• 1/4 cup shredded sharp cheddar cheese plus more for garnish $3 for 10 oz.
• 2/3 cup milk $1.50 for 1 pint
• salt and pepper to taste Pantry

Total Cost of Ingredients $10.50

Directions

Heat the olive oil in a soup pot over medium-high heat. Add onion and cook until soft, stirring frequently, about 2 minutes. Add broccoli and potatoes and cook for an additional 2-3 minutes. Add broth and water to cover and cook, with the lid on for 15-20 minutes or until the potatoes are soft enough to cut with a spoon.

Add milk and puree using a blender, food processor, or immersion blender. Season with salt and pepper to taste. Gently stir in cheddar cheese until melted and fully distributed. Ladle into bowls and garnish with a sprinkle of cheddar cheese.

Serve hot.

Serves 2-4.