Like the broccoli soup you ate out of a bread bowl when you were 16.
; season with. Stir to combine, then cover pot and cook, stirring occasionally, until softened and just starting to take on color, 8–10 minutes., then peel. Separate hefty stalks from florets . Set aside florets. Coarsely chop stalks into 1"–2" pieces. PeelAdd broccoli stalks and potato pieces to pot and stir to coat in butter. Pour in, and bring to a boil over high heat. Reduce heat to medium-low and keep at a simmer.
Return to medium heat and add remaining florets. Cover pot and cook until bright green, another 3–5 minutes. Addand stir until smooth. Cover and reduce heat to low; set aside while you make the cheddar croutons.on a rimmed baking sheet until lightly browned , 2–3 minutes. Turn bread over , then sprinkle with. Continue to broil until cheese is bubbling and browned in spots, 2–3 more minutes.
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