Potato Broccoli and Cheddar Soup
Ingredients
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 2 large shallots, halved and thinly sliced (¼ cup)
- 3 large cloves garlic, minced (2 tablespoons)
- 2 pounds broccoli, stems peeled and chopped, florets cut into 1-inch pieces (about 5 cups florets)
- 3 small Yukon Gold potatoes, peeled and chopped (1 ½ cups) Kosher salt and freshly ground pepper
- 2 packed cups grated white cheddar (from an 8-ounce block)
- 1 tablespoon fresh lemon juice, plus grated zest for serving
- 4 slices (each ½ inch thick) rustic Italian bread
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