With winter coming, I’ve been getting a craving for soup. Tonight I wanted something thick and hearty but not too heavy, so I made Potato Broccoli Soup. It was delicious — filling, but not too rich. If you do want rich, add cream or whole milk as a final step. I adapted the recipe from Cooks.com.
I’d recommend conserving the potato peels, assuming you buy organic, and baking them with this recipe.
1 med. white or yellow onion, chopped
2-3 tsp. butter
3 cups broth
2 large potatoes (around 3 1/2 to 4 cups diced potatoes)
4 cups broccoli florets, chopped
1/4 tsp. ground pepper
Salt to taste
1 1/4 cup whole milk (optional)
1 to 2 tsp. finely chopped chives for garnish (optional)
In a Dutch oven, melt butter over medium heat. Add the onions and 1/2 cup of broth and cook, stirring frequently, about 10 minutes until onions are tender but not browned. If liquid begins to evaporate, lower heat slightly and add more broth. Add remaining broth, potatoes, broccoli, and pepper.
Lower heat, cover, and simmer about 11 to 14 minutes or until potatoes and broccoli are tender. Remove pot from heat and let cool slightly. In batches, puree mixture in a blender on low speed for 10 seconds, or use a hand blender. Raise speed to high and puree until completely smooth. Return puree to the pot. Add milk, if desired, and stir to mix well. Simmer an additional 4 to 5 minutes. Add salt to taste and stir well.
Garnish individual servings with sprinkling of chopped chives, if desired. (Chives make the soup prettier and give it a little kick.) Makes 6 to 8 servings and keeps 2-3 days when refrigerated.