Broccoli Soup

I love broccoli so this soup is heaven for me! I double the recipe so I can have leftovers.

Makes: 5 cups

1 tablespoon grapeseed oil
1 medium onion, chopped
2 cups free range organic chicken broth
1-2 packages (10 ounces) frozen chopped organic broccoli OR fresh broccoli, one good size bunch (I use fresh- so much better! Yum!)
1/2 cup water
4 large potoatoes, organic with skins attached
1/4 teaspoon pepper
1/4 teaspoon sea salt
1-1/2 cups milk

2 cups shredded monterrey jack cheese or white cheddar cheese (I use raw)

Directions
1. In large saucepan, heat oil over medium-high heat. Add onion and cook until golden, about 5 minutes. Stir in broth, broccoli, water, potato, pepper, salt. Heat to boiling over high heat. Reduce heat to low, and simmer until potato is cooked, about 15 minutes. Cool 10 minutes.
2. Puree soup in blender until smooth OR if you prefer a more chunky soup like I do, use a hand mixer and just puree it some right in the pot OR doing half and half works great. Half in the blender pureed and the other half just use a potato masher to mash it a little, then add the pureed half back to it and mix. Pour back into saucepan (If using blender). Stir in milk and cheese, and warm soup over low heat. Perfection.