Monday, October 18, 2010

Potatoes, broccoli stars of this creamy, steamy concoction

I scored 10 pounds of russet potatoes for a whopping 97 cents at the supermarket, have a fridge full of veggies and had a craving for some creamy-yet-somewhat-healthy soup that wasn’t going to take all day to make. Here’s what I came up with.

Creamy Broccoli Potato Soup
1 teaspoon olive oil
1 medium onion, chopped
2 celery stalks, sliced
½ teaspoon garlic powder
½ teaspoon thyme
½ teaspoon marjoram
2 pounds potatoes, peeled and diced small
9 cups low-sodium chicken broth
3 cups broccoli florets, fine chop
Four slices turkey bacon, chopped and fried

Equipment: blender

Heat olive oil in soup pot over medium flame. Add onions and cook for a couple minutes, until fragrant and slightly translucent. Add celery, garlic powder, thyme and marjoram and sauté for another minute or so. Add broth and potatoes to pot. Bring to boil, then reduce heat and simmer for roughly 30 minutes, or until potatoes are cooked. Add broccoli to pot and cook for a couple minutes, stirring occasionally. Remove soup from heat. Pour soup into pitcher, cover with lid and blend momentarily, just long enough to result in a smooth, even consistency with minimal chunks. Pour soup into bowls, garnish with a pinch of bacon crumbles, and serve.

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