Potato Broccoli Soup
Published Thursday, March 30, 2006 by Susan Och | E-mail this post
I feel a little foolish posting such a simple recipe, but I've realized lately how many people just don't know how to cook simple things from scratch. This goes great with homemade bread.
- 1/2 onion, chopped
- two stalks celery, chopped
- one carrot, peeled and diced
- the stalks from one bunch broccoli, chopped fine
- three bay leaves
- two potatoes, peeled, and cut into 1/2 inch cubes
- one can chicken stock (or 1 cup water)
- 2 cups milk
- about one cup of broccoli flowerets (use the rest for stir fry)
- Saute the onion, celery, and carrot, and broccoli stalks in a heavy saucepan with a little butter, cooking oil, or bacon grease.
- When the onion looks transparent, add the potatoes, bay leaves, and chicken broth or water
- Let the vegis simmer for about 1/2 hour, then let them cool slightly.
- Remove the bay leaves, and lightly puree the mixture in a blender or food processor. IMPORTANT! Don't overdo this or your soup will be sticky. If you don't have a blender or food processor, you can mash everything with a potato masher.
- Return soup to pot, and add the milk and broccoli flowerets.
- Gently reheat until warm. Add salt and pepper to taste.
Potato soup need a fair amount of salt, since potatoes are high in potassium, which replaces sodium in chemical reactions. (Remember the periodic chart?) This is useful if you oversalt a soup: you can correct the taste by simmering a potato in the soup for a while. (pull the potato out before serving.