Ingredients:

  • 2 tbsp (28g) unsalted butter
  • 1 medium (110g) yellow onion, diced
  • 3 cloves (9g) garlic, minced
  • 1/2 tsp (3g) salt
  • 1.5 lbs (680g) fresh broccoli florets and tender stems, chopped
  • 1 medium (150g) Yukon Gold potato, peeled and cubed small
  • 4 cups (950ml) low-sodium chicken broth
  • 1/2 cup (120ml) half-and-half
  • 1/4 tsp (1g) ground black pepper
  • 1 tbsp (15ml) fresh lemon juice

Instructions:

  1. Melt the butter over medium heat in a large pot. Add the diced onion and cook until translucent and soft, about 5 minutes.
  2. Stir in the minced garlic and cook for 60 seconds until fragrant.
  3. Add the chopped broccoli and cubed potatoes to the pot. Pour in the chicken broth, ensuring the vegetables are mostly submerged.
  4. Bring the liquid to a boil, then immediately reduce heat to low. Cover and simmer for 12–15 minutes, or until the potatoes are tender.
  5. Remove the pot from the heat. Use an immersion blender to blend directly in the pot, or transfer to a countertop blender in batches, until completely smooth.
  6. Stir in the fresh lemon juice and half-and-half. Season with black pepper and serve.