Potato, broccoli and white cheddar soup

There is nothing better than a creamy, warming bowl of soup and some crusty bread for an easy Sunday supper.

1 tablespoon butter
1 tablespoon olive oil
2 medium onions, chopped
4 garlic cloves, minced
2 lbs (1kg) BABY BOOMER POTATOES, halved
2 quarts (2 litres) chicken broth
1 1/2 lbs (750g) broccoli, chopped
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups grated white cheddar cheese
1 cup whipping cream
served with toasted crusty bread

Heat butter and oil in a large pot or Dutch oven over medium-high heat. Add onions and garlic and cook, stirring occasionally, for about 5 minutes or until softened.

Add potatoes and broth. Bring to a boil, cook, uncovered for 10 minutes. Add broccoli, nutmeg, salt and pepper. Cook, uncovered for 10 minutes or until broccoli is very tender. Remove from the heat. Let cool for 5 minutes. Add cheese and cream.

Process in batches in a blender until very smooth. Return to the same pot. Stir over medium heat until hot. Serve with bread. Serves 8 to 10.

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