I know, I know – we’re in the heat of summer, and here I am making soup. But it was REALLY good! Also, my husband doesn’t like soup (so weird), so sometimes I make it just for me. This was one of those times. I had all these lovely vegetables, and this recipe was just calling my name! Plus, it’s a one pot dish – lovely for those of us who hate washing dishes.

Broccoli Potato Soup

  • 1 head fresh broccoli (around 10 ounces, trimmed and chopped)
  • 3 or 4 small red potatoes, quartered
  • 2 cups chicken broth (vegetable broth could be substituted)
  • 1 Tb olive oil
  • 3 cloves garlic (more if you’re like me!)
  • half an onion (I used 3 green onions)
  • thyme (1 tsp dried or 2 Tb fresh)
  • salt and pepper to taste

Heat olive oil in a pot over medium heat. Add and saute onion and garlic until translucent and fragrant. (I added a diced hot pepper at this point for heat in the soup. Crushed red pepper would work too.) Add 2 cups of broth and the quartered potatoes. Bring to a boil. Add the chopped stalks of the broccoli and the thyme. Cover, turn the heat to low and allow to simmer for 10 minutes. Add the broccoli florets and continue to simmer for five more minutes or until the florets turn bright green. Using an immersion blender or transferring (carefully!) to a stand blender, process until smooth. Serve hot.

I added a dollop of Noble Springs chevre to mine. You could easily add sour cream or some variety of cheese from Kenny’s Farmhouse Cheeses – delicious!

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