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Broccoli and Potato Soup
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Description
Broccoli and potatoes all pureed up into a nice creamy soup. The potatoes are what makes it velvety smooth, and the broccoli and cheese make it taste like a loaded baked potato. Now who doesn’t like a loaded baked potato!
Ingredients
- 2 Tablespoons Butter
- 1 whole Onion, Chopped
- 2 cloves Garlic, Minced
- 16 ounces, weight Chopped, Frozen Broccoli
- 1-½ pound Boiling Potatoes (about 5), Peeled And Cut Into 1/2-inch Cubes
- 3 cups Canned Low-sodium Chicken Broth Or Homemade Stock
- 3 cups Reduced-fat Milk, More To Thin If Necessary
- 1-¾ teaspoon Salt
- ¼ teaspoons Black Pepper
- ½ cups Grated Parmesan Cheese
- ½ cups Grated Cheddar Cheese
- ¼ cups Cooked Crumbled Prosciutto Or Bacon For Garnish, (optional)
Preparation
In 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 , potatoes, broth, milk, salt, and pepper. Bring to a boil. Reduce the heat and simmer until the vegetables are almost tender, about 20-25 minutes.
In a food processor or blender, pulse the soup to a puree. Return the soup to the pot and bring to a simmer. Stir in the grated Parmesan and cheddar cheese into the soup; stir until it is melted. You may use more milk to thin the soup if necessary.
Serve the soup topped with crumbled prosciutto or bacon.
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