Franklinton Center at Bricks, Inc. has spent years growing vegetables and sharing them with our local community. This year we have also been teaching & learning ways to preserve, store and eat. While not everyone has loved every vegetable they have met, we have been learning that food prep can be switched up!
For years, I thought that I did not like broccoli soup. For me, it was a texture thing. I did not like all the mushy ingredients. It seemed not to have any consistency that I found palatable. But, with our fall Broccoli harvest upon us, I needed to help get the community excited. So I tried my hand at AllRecipes Potato, Broccoli and Cheese Soup.
With some slight modifications, I found that BROCCOLI tastes pretty good. Sorry, I did not measure. I did lots of tasting to check for flavor. Hope you enjoy.
Creamy Broccoli Potato Soup (a la Elly)
Ingredients (my notes are in green):
- 2 cups chopped onion (I love onions and garlic, so I used lots of each)
- 2 tablespoons margarine (I used olive oil)
- 2 ½ pounds peeled and cubed potatoes (I used about 6 baby potatoes)
- 5 cups boiling water (I used 6 cups)
- 4 cubes chicken bouillon (I used 3 envelopes)
- 3 cups fresh broccoli, cooked and drained (I used 1 big head of broccoli – separate the florets from the stems – I did not cook/drain!)
- salt and pepper to taste (or just use Adobo, Sazon, and Sofrito)
- 3 cups shredded Cheddar cheese (YUMMY!)
- Step 1 Consider adding bacon (if so omit oil). Sauté onions, garlic and sofrito. Add potatoes, water, bullion and cover/cook until potatoes are cooked – but not mushy.
- Step 2 In a blender or food processor puree raw broccoli stems. Once the potatoes are cooked add about half of what is in the pot to the broccoli already in the blender/food processor. Puree.
- Step 3 Return blended/pureed items to stock pot. Season to your liking. Add broccoli florets – they cook fast.
- Step 4 Add cheese and allow cheese to melt.
- SERVE w/ Toast. Enjoy!