You Say Potato, I Say Dinner!

Potatoes and I go waaay back. I'm Irish so its kind of in my blood.  When I am in need of some yummy comfort food I definitely head for the potatoes.  My mom makes the best potato leak soup, frankly, my Mom makes the best everything, but her potato leak soup is to die for.  The last time I was in town she did something new, she asked if I wanted broccoli in it.  Broccoli in potato soup? Heck yes! I tried it and it was fantastic. That night after I finished dinner I headed down the long hall to my childhood bedroom and I crashed. It may have been some sort of potato soup induced food coma or the fact that I was in my old room in the house I grew up in, all I know is I was full and happy and I slept better than I have in quite some time.  I decided that I would make a batch of my own shortly after I returned to Arizona.  My mom uses chicken broth, which tastes amazing, but, I decided to opt for vegetable broth as I am on a vegetarian kick (yes, again).This recipe is super easy, really filling, totally comforting and absolutely delicious.  I hope you enjoy it!


Cheesy Potato Broccoli Soup
By: Vanessa Madigan

 

Ingredients:
1 large yellow onion
3 tablespoons unsalted butter
1 teaspoon salt, plus additional to taste
5 small, Yukon gold potatoes, peeled and diced
1 quart vegetable broth (or chicken broth, your choice)
2 cup heavy cream
1 teaspoon pepper
1 small head of broccoli, roughly chopped
cheddar cheese, to top



Directions:

• In a large stockpot over medium heat, melt the butter.
• Add the chopped onions and cook until they are translucent.
• Add a tablespoon of salt and cook for about 2 more minutes.
•  Decrease the heat to medium-low and add the potatoes and the vegetable broth.
• Increase the heat to medium-high, and bring to a boil.
•  Reduce the heat to low, and simmer until the potatoes are soft, approximately 45 minutes. You should be able to easily poke them with a fork.
• Turn off the heat and puree the mixture with an immersion blender or hand mixer, until smooth and creamy. The consistency will be relatively thick.
• Stir in the heavy cream and additional salt and pepper. 
• Add your chopped broccoli and allow to cook for an additional 15 to 20 minutes on low heat or until your broccoli is tender.
• Top with cheddar cheese and serve!