Saturday, November 29, 2008

Yummy Potato Broccoli Soup

I had some leftover baked potatoes in my fridge, along with some chopped up onion and celery from making stuffing, and I invented this recipe. As usual, all amounts are only appoximate and can easily be changed to suit your tastes or what is in your fridge.

In a good sized soup pot, sautee 1/2 c. chopped onion and 1/2 c. chopped celery in about 1/2 stick of butter.

When they are almost translucent, add maybe 1/2 tsp. dry thyme and 1 tsp. dry basil (or fresh if you've got it-- larger amounts.) Put in about 1 lb. or a little more of frozen broccoli (I used the cheap broccoli cuts, and I think it was closer to 1 1/2 lb.)

Pour in 1 qt. of vegetable broth or stock. Season with about 1 tsp. salt and pepper to taste.

Heat to simmering and cook at a low simmer until the broccoli is tender (about 15-20 minutes?) This is enough time to take a shower with your two-year-old and even shampoo and condition both of your hair. I even had time to put away a little laundry on the way into the shower.

I started with four baked potatoes. I peeled two and chunked them into the soup. Season again w/ a little salt and pepper. Heat through.

Turn off heat.
Carefully, run the soup through the blender in two batches. Add a handful of parsley leaves into one of the batches. Use a towel over the top to prevent spills.

Return the soup to your pot over low heat. Season it again to taste. Peel and dice the remaining two potatoes and add them to the pot. Heat through. Squeeze 1/2 lemon into the soup and remove from heat.

You end up with a creamy-style soup without all the cream. Use olive oil instead of butter to make it a little more healthy.

It's easier than it sounds, and much cheaper and more tasty than canned soup!

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