Cheesy Broccoli and Potato Soup

2 tsp. olive oil
1/2 onion, chopped
1 medium potato, peeled and diced into 1/2-inch pieces
3 cups broccoli, chopped
3 cups low-salt vegetable stock
1 cup reduced-fat Monterey Jack cheese, shredded

1. In a large stockpot, heat oil adn saute the onion for 5-7 minutes over low to medium heat. Add potatoes, broccoli, and stock; bring to a boil. Reduce to a simmer and cook, covered, for 12-15 minutes or until broccoli and potatoes are tender when pierced with a fork.

2. Either use a hand held blender to puree mixture and cheese in stockpot or remove from heat and allow to cool a bit. Pour the mixture and cheese into a blender; puree.
I'm definitely doubling or tripling this next time we make it. It disappeared extremely fast!! The recipe says it serves 4, but I'd say it is closer to 2 or 3.