Potato, Broccoli, and Cheddar Soup
"Broccoli is used two ways in this kid-friendly dish: it's simmered until tender for the soup base and roasted for the garnish...."
INGREDIENTS
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2 tablespoons extra-virgin olive oil, plus more for drizzling
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2 large shallots, halved and thinly sliced (1/4 cup)
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3 large cloves garlic, minced (2 tablespoons)
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2 pounds broccoli, stems peeled and chopped, florets cut into 1-inch pieces (about 5 cups florets)
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3 small Yukon Gold potatoes, peeled and chopped (1 1/2 cups) Kosher salt and freshly ground pepper
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2 packed cups grated white cheddar (from an 8-ounce block)
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1 tablespoon fresh lemon juice, plus grated zest for serving
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4 slices (each 1/2 inch thick) rustic Italian bread
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