Broccoli Potato Soup with Cheddar

Our little tyke is close to his second birthday and he is usually very happy being served the food that we have. Even at this age, he is comfortable eating spices (on a bearable level…I don’t usually serve him something if I find it too spicy) and most of the ingredients I use in my cooking and this makes it easier for me because I don’t have to spend extra time cooking a separate dish for him.

This time, I wanted to make him a toddler’s version of a comfort food on this cold fall’s day and I wanted him all to get all the warmth, calcium (cheese, milk, broccoli) and energy (potato) he’d need all in a bowl full.

This hearty soup, although as suitable it is for adults as for kids, was made especially for our bouncy toddler because mom and dad just don’t have the machine-like energy he has to burn off all the calories (hello, potatoes, cheese, whole milk!)!

The easiest meal in a bowl yet…For a single serving, I pressure cooked a couple of baby Yukon gold potatoes and then stir-fried it with just a tad of (unsalted) butter, one minced clove and a handful of chopped broccoli florets just till the broccoli is tender. Added in about an ounce of whole milk and another ounce of shredded cheddar (the salt in this is enough for my baby) and a pinch of ground black pepper before removing it off the heat and pulsing it a couple of times in the food processor.

The result: a velvety, smooth soup with so much going on in every spoonful!

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