My daughter who is 5 loved this soup. She practically licked the bowl clean.
Broccoli Potato Soup
- 2 bunches of broccoli cut into florets and peeled stems into chunks
- 1 small to medium sweet onion sliced (I only use sweet onions like Vidalia)
- 3 medium russet potatoes peeled and cut into smaller chunks
- 6 – 8 cups of stock or canned broth, vegetable or chicken
- 3 cloves of garlic, peeled and halved
- 3 sprigs of thyme
- 1 tbsp of extra-virgin olive oil
- 1/2 – 1 cup of milk, cream, plain yogurt or sour cream
- chives or scallion to garnish (optional)
- salt and pepper to taste
- Sautè the sliced onion in the stockpot with olive oil until the onions start looking translucent
- Combine 6 cups of stock/broth and potatoes, cover and boil for 5 minutes. Add broccoli, cover and simmer until the broccoli and potatoes are tender. During the last minute, add the garlic halves and thyme. Remove thyme.
- Puree in batches, ideally after the soup has cooled down. You can puree to creamy smoothness, but I usually like to have it just a little chunky.
- Reheat soup gently and stir in your cream base. I like sour cream because it gives the soup a more complex sharp flavor. The recipe calls for 1 cup, but I usually add less because the potato gives it creaminess and it cuts down on fat.
- Sprinkle with a dash of pepper and chopped chives/scallion with a side of crusty chewy bread and garden or spring mix salad.
* This recipe can easily be made into vegan by using vegetable broth and by leaving out the dairy. I have tried it and it tastes fine. In fact, I leave the dairy out when I am trying to reduce the fat or add just a little to taste.