25-minute broccoli cheese soup

3-4 large potatoes, washed and cubed
2 cups broccoli florets, cooked until bright green
1/2 large onion, chopped
2-3 cloves garlic, crushed
1/2 tsp butter
1/4 cup light cream
2 tsp chicken bouillon
pepper
nutmeg (opt)

1 cup shredded Gouda or cheddar cheese

Place cubed potatoes in a large saucepan. Cover with water and bring to a boil. Cook until soft, about 10 minutes.

Melt butter in a frying pan over medium heat. Add onions and garlic. Cook until fragrant and soft, stirring often.

Once potatoes are cooked, drain off the water - but keep it! Add 1 tsp chicken bouillon, garlic and onions, cream and a pinch of pepper and nutmeg. Using a stick blender, puree the mixture. Add the potato water as needed to thin the soup to the consistency you like.

Taste, and add another tsp of bouillon if desired.

Stir in the cheese and ladle it up!