Potato, Broccoli, and Cheddar Soup

marthastewart.com

Teri Bates Duffey

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

Directions at marthastewart.com

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