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Creamy Potato Broccoli Soup Recipe Photo source: Grandmother's Kitchen
A recipe for a quick and easy to make Creamy Potato Broccoli Soup Ingredients1 onion, chopped 2 cloves garlic, minced 1 3/4 pounds broccoli, thick stems peeled and diced (about 2 cups), tops cut into small florets (about 1 quart) 1 1/2 pounds boiling potatoes (about 5), peeled and cut into 1/2-inch cubes 3 cups canned chicken broth or homemade stock 3 cups water 1 3/4 teaspoons salt 1/4 teaspoon fresh-ground black pepper 1/2 cup grated Parmesan DirectionsIn a large pot, melt the butter over moderately low heat. Add the onion; cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic, broccoli stems, potatoes, broth, water, salt, and pepper. Bring to a boil. Reduce the heat and simmer until the vegetables are almost tender, about 10 minutes. In a food processor or blender, pulse the soup to a coarse puree. Return the soup to the pot and bring to a simmer. Add the broccoli florets and simmer until they are tender, about 5 minutes. Stir the grated Parmesan into the soup and serve.
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