Is it soup time yet? Well, for me, once I put some heat on, it sure is. This is a simple, but filling and delicious soup. It makes quite a bit, so with a salad, it could easily be dinner.
POTATO BROCCOLI SOUP
Servings: About 8-10
INGREDIENTS:
1 Small Onion, diced small
2 Cloves Garlic, minced
4 Cups Broccoli, cut small
4 Cups Potatoes, diced small
2 Bay Leaves
2 Cups Milk (I use plant-based, but any milk that is not 100% is fine)
2 Cups Veggie Broth
2 Cups Water
1/3 Cup Flour
Salt & Pepper
DIRECTIONS:
Sauté the onion and garlic in a dry pot until soft. Add a few drops of water or veggie broth so it doesn’t burn. Add the flour and whisk so that the veggies are coated. Slowly add the milk 1 cup at a time to make a roux, whisking it to make sure you don’t get lumps. You should have a nice thick pancake batter-looking roux. Then add the veggie broth and water, whisking to incorporate. Add potatoes and two bay leaves, along with some salt and pepper, and allow the pot to come to a simmer. Continue to simmer for about 10 minutes, stirring every so often, and then add the broccoli and continue simmering until the broccoli is cooked to your liking. Remove bay leaves. At this point, you could blend the soup or leave it as it is.
If you leave it as is but want it to be a little thicker, add 1 tsp. of cornstarch along with some water to dilute and stir into the pot.
