Ingredients
- 2 tablespoons unsalted butter or olive oil
- 1 medium onion, sliced
- 1 clove garlic, smashed
- 1 russet potato, peeled and diced
- Pinch dried thyme leaves
- 1/2 teaspoon kosher salt, plus more as needed
- 4 cups chicken broth, homemade or low-sodium canned
- 1 (16-ounce) package frozen broccoli, thawed
- 2 to 4 tablespoons cream or half-and-half, optional
- Freshly ground black pepper
- Optional toppings: shaved Parmesan, shredded cheddar or crumbled bacon
Directions
Melt the butter in a medium saucepan, over medium heat. Add the onion and garlic and cook until translucent, about 5 minutes. Add the potato, thyme, salt, and broth and bring to a boil. Adjust the heat to maintain a gentle simmer, and cook uncovered until the potato is fork tender, about 10 minutes. Add the broccoli and simmer for 3 minutes.
Puree the soup in batches in a blender or with an immersion blender. Return soup to the pot and add the cream. Bring to a simmer, taste, and season with salt and pepper.
Serve with optional toppings.
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By lileague1
Santa Cruz, CA
on March 20, 2013
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Yummy! I used baby Yukon Gold potatoes w/skins on and one rib celery sautéed along w/onion garlic, followed the rest of recipe using home made chicken stock. Turned out fabulously tasty!
By 3mariposas_8924114
Jonesboro, GA
on November 28, 2012
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This soup was as easy to make as it was delicious!! Especially during these cold afternoons. Having a bowl full right now and enjoying every second!! (I added a chopped carrot, celery, and handful of spinach .... so gooood!!!
By Brunette28
on October 19, 2011
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This was fabulous: I'll be doubling it from now on. DH raved over it and the kids loved it, too. I used a fat dollop of sour cream in place of the cream and grated some gruyere cheese into it. Very rich and satisfying.
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