Heat oil in large saucepan over medium heat. Add onion and cook stirring occasionally, until softened, 5 minutes. Add garlic & cook, stirring constantly, until fragrant, 30 seconds. Add potato, broth & water; bring to boil. Add broccoli; return to boil.
Reduce heat & simmer, partially covered, 5 minutes. Remove 1/2 cup broccoli florets with slotted spoon; set aside. Simmer until potato is tender, about 5 minutes longer.
Pour soup, in batches into blender & puree. Return soup to saucepan; add reserved broccoli florets, half-&-half, salt, & pepper. Cook over low heat until hot, about 2 minutes. Remove from heat; add Cheddar, stirring until melted.
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|Serving Size: 1 Serving (351g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 18 (13%)|
|Amt Per Serving||% DV|
|Total Fat 2g||3 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 3mg||1 %|
|Sodium 4940.5mg||170 %|
|Potassium 835.3mg||22 %|
|Total Carbohydrate 19.8g||6 %|
|Dietary Fiber 4.2g||17 %|
|Sugars, other 15.6g|
|Protein 12.2g||17 %|
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Calories per serving: 137
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