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Recipe: Broccoli Potato Soup

January 5th, 2012

It’s that blissful time of the year when all that holiday-season excess seems to have caught up with me and my suddenly-snug jeans. I know I’m not alone in this, right?

Last night, I whipped up a batch of this easy soup for a quick and hearty dinner and good lunch today. Packed with broccoli and thickened with potatoes instead of cream, it’s warm and substantial, and perfect for a cold winter night.

Try it, like we did, with a bit of cheddar and some rustic bread. It tastes like a broccoli-stuffed baked potato!

The easiest way to make this faux-cream soup is with an immersion or hand blender. If you don’t have one, the soup can be put into a regular blender instead.

The soup is done when all the pieces are cooked, so keep in mind when chopping your potatoes and broccoli stems. Smaller pieces will be done quicker!

Ingredients
Makes 4 servings

  • 5 medium potatoes
  • 1 head of broccoli
  • 2 T butter or olive oil or a mix of both
  • 4 C chicken or vegetable broth or stock, or a mix of stock and water
  • 1 onion
  • 3 cloves of garlic
  • salt, pepper, red pepper to season

Instructions
In a large stockpot, heat the butter/olive oil over medium heat. Chop the onion and garlic cloves and add to the pot, stirring occasionally.

While waiting for the onion and garlic to soften, peel and coarsely chop the potatoes. (Larger chunks will take longer to cook, so try for consistent sizes). Add potatoes to the pot and cook over medium heat for an additional 1-2 minutes.

Pour in just enough broth/stock to cover the potatoes, topping up with water if necessary. Bring to a boil over high heat, then reduce heat, partially cover, and simmer for 5 minutes.

Wash and chop the broccoli stems and florettes into small chunks. Add to the soup and bring back to a boil.

Simmer until all vegetables are tender.

With immersion blender, puree until soup is smooth. Season with salt, pepper and red pepper flakes as desired.

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