Potato-and-Broccoli Soup Recipe

In a large pot, melt the butter over moderately low heat.

Add the onion. Cook, stirring occasionally, for about 5 minutes until translucent.

Add the garlic, broccoli stems, potatoes, broth, water, salt, and pepper.

Bring to a boil.

Reduce the heat and simmer for about 10 minutes until the vegetables are almost tender.

In a food processor or blender, pulse the soup to a coarse puree.

Return the soup to the pot and bring to a simmer.

Add the broccoli florets and simmer for about 5 minutes until they are tender.

Stir ¼ cup of the grated parmesan into the soup, and serve the soup topped with the remaining cheese.