Broccoli Potato Soup

It is finally fall in Los Angeles and I love nothing more than warm yummy soups.  This one is so easy and very delicious.

Serves 8-10

1 tablespoon unsalted butter
1 tablespoon olive oil
1 large head of broccoli, chopped
1 small onion, chopped
2 green onions, chopped
3 carrots, diced
3 celery stalks, diced
3 cloves garlic, minced
2 tablespoons parsley, chopped
3 tablespoons flour
1 cup dry white wine
8 cups reduced-sodium chicken broth
8 oz. (handful) of small yukon gold potatoes (or you could chopped up some red potatoes)
salt & pepper
1 teaspoon dried thyme

1. Heat butter and olive oil to a large stockpot over medium-high heat.
2. Add broccoli, onions, carrots, celery, garlic, parsley and cook for about 10 minutes or until vegetables are soft.
3. Sprinkle vegetables with flour and stir around until combined and flour cooks, about 1 minute.
4. Add wine, chicken broth then cover and simmer for about 20 minutes.
5. Add potatoes and continue to cook for 15 - 20 minutes or until tender.
6. Blend some of the soup with a stick blender until you reach the consistency you would like, either chunky or smooth.
7. Season with salt, pepper and thyme.
8. Serve with shredded cheddar cheese and crusty bread.