We blogged about this recipe here.
Potato Soup That Happens to Have Broccoli In It
I miss the old Epicurious. This recipe is adapted from a recipe I found at Epicurious online in 2003!
Ingredients
- 3 small heads broccoli (about 1#)
- 2 large yellow or red potatoes, cut into 1/2″ pieces
- 1 large onion, diced
- 1 red bell pepper, cut into 1/2″ pieces
- 2 large carrots, cut into 1/2″ pieces
- 3 cloves of garlic, peeled and minced
- 3 T butter
- 1/4 tsp ground cumin
- 1/2 tsp dry mustard (may be omitted; I didn’t have any and the soup was still great
- 3 c water (or depending upon your food preferences, chicken or vegetable broth)
- 1 c cream – or half & half
- 2 c coarsely grated sharp cheddar cheese (about 6 oz)
- touch of hot sauce or chili powder, optional.
Directions
Separate the broccoli stems from the florets, then chop each into about 1″ pieces. Reserve about 2 c of the broccoli florets to add at the very end.Heat the butter in a large skillet over medium heat. Cook the broccoli (except the reserved florets), potatoes, onion, bell pepper, carrots, garlic, cumin and mustard in the butter until the onion is softened, stirring occasionally. Add the 3 cups of water and simmer, partially covered, for about 10 minutes.
Add the remaining broccoli florets, cream and grated cheese, bring back to a simmer and cook, stirring occasionally, until the cheese melts and the florets are soft but still very green. Taste – and add salt and pepper accordingly and a sprinkling of hot sauce, if you so desire.