Looking Warmed

With cold weather I am always looking for something to warm me up. Now that we are into February, I decided to try out a new recipe – Potato Broccoli Soup. I’ve made broccoli cheddar soup and broccoli cauliflower soup before with varying degrees of success. According to Sparky any soup is good soup. I am a bit more critical. I have made broccoli soups that tended to the grainy and thin. Some even seemed curdled. But this one was fabulous! Not only a smooth and creamy texture, but had a good flavor and was thick enough to satisfy. Most importantly it was quick and easy!!
 
Potato-Broccoli Soup
Ingredients:
1 carton (32 oz) Vegetable stock
4 large potatoes – peeled and sliced thinly
2 crowns of broccoli – separated into florets
3 c. milk (I used 2% but it would work with any kind)
1/4 t. black pepper
1/2 t. salt
1/2 of a medium sweet onion diced
2 cloves garlic minced
water
shredded cheddar cheese

Prepare potatoes and broccoli. Heat stock in a large pot and add potatoes. Stir in pepper, salt, onion and garlic. Add broccoli and milk. Add enough water to cover the broccoli. Cover and boil until the potatoes are soft. Remove from heat and puree using an immersion blender. Ladle into bowls and sprinkle cheese on top. Makes 6 – 8 servings depending on the size of the bowls. Start to finish took me about 45 minutes. Most of my time was spent preparing the veggies.
As a note: I’m off to a good start on the goal to make a new main course each month. Sparky thinks that I should ditch my other broccoli soup recipes since this one is so much better!

33 thoughts on “Looking Warmed

  1. Like Sparky I like all of the soups .
    But I guess your soup wwith the recipe above should ne delightingg . Personally I would add some cheese Boursin in it . WOOW! Flavor ! 🙂
    Love ❤
    Michel

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    1. I’m tickled that you are going to try this one – it is a crowd pleaser! Son#1 came over to pick up some mail and he polished off a bowl. He even complimented me (and asked for more but he had the last helping)!

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    1. If you have a regular blender you can let the soup cool and then puree in your blender and then reheat. That’s what I used to do before Santa gave me the immersion blender…

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    1. Good to hear! It will be on the menu for Lent this year at my house. Sparky is pushing for the March recipe for me to try to be a carrot-ginger bisque. I’m a little scared to try it but it is mostly carrots and has only a few exotic ingredients… I used up all my ginger making cookies at Christmas so I have to put it on the grocery list. I’ll post it IF it turns out, otherwise it will disappear into the tried but not going to ever make again pile.

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    1. It is soup weather for sure!! I’m due to make another pot of soup – we finished off the Potato Broccoli and the chili so the refrigerator is without soup for the first time in nearly a month… I should try the carrot ginger soup but I’m saving it for March.

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