Potato and Broccoli Soup

Evidently, a weather system known as a polar vortex has been sweeping across the nation. Now, I'm no meteorologist so I can't really tell you what a polar vortex is. But what I do know is that said polar vortex causes boiling water to instantly turn into snow when it comes into contact with air. I think that's our cue to stay in our homes and make soup. And I've got just the perfect soup for us to make.


Potato and broccoli soup. The recent elixir of my life. My dear friend Elisabeth introduced it to me a few months ago and I have been hooked ever since. And I got my family hooked on it too-- we make it at least twice a week!


There really isn't anything in particular that's special about it. The ingredients are basic. The process is simple. But the results are fabulous! The flavors of the broccoli and potatoes really shine through and create such a thick, hearty, and comforting soup. One sip becomes a gulp and before you know it, you'll be licking the bowl clean.


I'm a smooth and creamy soup kind of gal, but if you like your soup chunky, just skip the last step of pureeing it. Either way, it will be super delicious. And I have a pretty good feeling you'll be adding it to your weekly rotation!

Potato and Broccoli Soup

Yield: 6-8 servings

Ingredients:

4 tablespoons unsalted butter
1/2 cup chopped onion
4 medium-sized potatoes, peeled and chopped into chunks
1 pound fresh broccoli, chopped into florets
6 cups chicken broth
salt and pepper, to taste
1/4 teaspoon nutmeg
1 cup half and half, or more to taste

Directions:

In a large pot, melt butter over medium heat. Add onion and cook, stirring occasionally until translucent, about 5 minutes. Add potatoes, broccoli, and chicken broth. Cover and cook for 20-30 minutes, or until potatoes and broccoli are tender.

Remove from heat and season with salt, pepper, and nutmeg. Stir in half-and-half. Using an immersion blender (or transfer to a blender in batches), puree soup until completely smooth. Serve warm, with toasted bread.