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!!
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
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!