A non-blogging friend of mine recently admitted that she has never attempted to make soup. After I picked my jaw off the ground, she does know her way around the kitchen, but she finds the idea of soup intimidating. I offered to hold her hand and walk her through a few recipes. You, my lucky readers, get to join us on her cooking adventure.
If you avoid bouillon cubes or commercial stock, this soup has much less sodium than the canned variations.
- 2 TBSP butter
- 1 medium onion – sliced
- 1 medium potato – diced
- 6 cups chicken broth
- 3 cups broccoli (florets and stems) – chopped
- 1 cup half and half
- salt and pepper to taste
- pinch of nutmeg (optional – I omit it)
Melt the butter over medium heat in a pot (at least 3qt in size). Add the sliced onion and cook until soft.
Add the diced potato. In a microwave safe bowl heat the broth. I use my 4 cup glass measuring cup and heat half at a time. While it’s heating don’t forget to stir your potatoes and onions.
Pour the broth into the pot and add the broccoli. Cook until the broccoli is soft, stirring occasionally.
Using a standard or immersion blender puree the soup until smooth. If you use a standard blender just return it to the pot when you are through.
Add the half and half, salt and pepper to taste, and stir until heated through.
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