2 medium onions, roughly chopped
1 Tbsp butter
3 large broccoli heads (stalk and florets), roughly chopped
5-7 medium potatoes, roughly chopped
5-7 cups of broth (I used low-sodium chicken broth)
salt and pepper
- Melt butter in a soup pot over medium heat. Add onion and cook for about 10 minutes until soft.
- Add broccoli, potatoes, and enough broth to just cover the veggies. Bring to a boil, reduce heat, cover the pot and simmer for about 15 minutes until the potatoes are tender.
- Use an immersion blender to puree the soup until it is smooth. You could also use a blender or food processor to carefully puree the soup in batches (the mixture will be hot).
- Add salt and pepper to taste.
The kids ate their bowls of soup, probably because of the toppings! I went with the loaded baked potato idea and served this soup with crumbled bacon, scallions, and shredded cheddar cheese. I add toppings to lots of meals – they get the kids excited to decorate their food and eat it.
We adults enjoyed our soup with shredded Cabot 50% reduced fat jalapeno cheddar – it was delicious and spicy!
I scrubbed the potatoes and left the skins on. I think this gave the soup even more of a “baked potato” taste. You could peel the potatoes if you prefer.
Today's tip: Turn healthy, cheap, and seasonal broccoli and potatoes into this EASY weeknight soup. Add toppings to make the meal fun!
Please note: I am not being paid by Cabot to promote their cheese. I just like it!