Cheesy Broccoli-Potato Soup

eatingwell.com

Barbara

2 large heads broccoli (13 ounces each)

2 tablespoons unsalted butter

1 small leek, white and light green parts only, sliced

½ teaspoon ground pepper

¼ teaspoon salt

3 cloves garlic, finely chopped

4 cups unsalted chicken broth

1 cup whole milk

2 small russet potatoes (8 ounces each), peeled and cut into 1-inch cubes

2 cups shredded extra-sharp Cheddar cheese, divided

2 teaspoons white-wine vinegar

Chopped fresh chives for garnish

Note: Ingredients may have been altered from the original.

Directions at eatingwell.com

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