Preparation Steps

• Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent.
• Add broccoli florets, diced potatoes, and chicken broth to the pot. Bring to a boil, then reduce heat and let it simmer until the vegetables are tender.
• Using an immersion blender, blend the soup until smooth. Stir in the milk and season with salt and pepper.
• Serve hot, garnished with shredded cheese if desired.