Smooth, creamy, reduced-calorie broccoli cheddar soup.
1 garlic clove
1 Tbsp olive oil
2½ cup broth
2 cup broccoli florets
1 potato, peeled and diced
¾ cup grated cheddar cheese
¼ cup buttermilk
1 pinch salt and pepper, to taste
Saute garlic and onion in olive oil.
Add broth, broccoli and potato to medium pot. Bring to a boil.
Lower heat and simmer for 7 minutes. Blend with an immersion blender until smooth and creamy.
Stir in cheddar cheese and buttermilk, and warm over low flame. Season to taste.