Monday, February 8, 2010

Potato Broccoli Soup

Recipe and Photo Courtesy of Allrecipes

1 onion, diced
2 tablespoons butter
2 1/2 lbs cubed potatoes*
6 cups vegetable or chicken broth
3 cups fresh broccoli, chopped
salt and pepper to taste
Shredded Cheddar cheese
*I use Yukon Gold potatoes. Then you can use the peel without it becoming cumbersome.

In a large stock pot saute onion in butter. Add potatoes and broth. Cover, bring to boil and then reduce heat to medium and cook until potatoes are tender, about 15 minutes.
Meanwhile, cook broccoli. (I steam it in the microwave.) Once cooked add to soup.

In a blender or food processor puree half of the soup and return to stock pot (or use immersion blender). Season with salt and pepper.

Heat soup through. Serve warm topped with shredded cheese. This is one of those soups that is way better the next day. Yum!


Carla said...

I am definitely trying this. Sounds delicious and leftovers that taste good is a bonus.