Saturday, February 9, 2013

Thick and Creamy Broccoli Potato Soup

Well although its a lovely rainy day here, some of our friends are buried under several feet of snow! In honor of them I am posting one of my favorite cold weather soups. I hope that you will enjoy it as much as we do! It is enough for a large group or to get you through a long weekend. If you don't have a large group to help enjoy this now - just freeze some! 

Get ready for a really wonderful homemade cold weather soup! When all finished its creamy and green.

Gather the following ya'll-

Large soup pot and lid
Immersion blender (much easier) or regular blender

5 lbs. Gold Potatoes, Peeled and chopped
32 oz. Broccoli florets, washed and chopped
1 large onion, chopped
1 box veggie stock
4 cups water
16 oz soy milk
4 oz. vegan sour cream (Dairy sour cream if your not allergic or vegan)
1/2 cup of either (earth balance, dairy butter, or chicken drippings)
1 Tablespoon salt - then more if nec. to suit your taste
1 Tablespoon ground white pepper
1 Tablespoon dried basil
1 teaspoon celery powder
1 Tablespoon garlic powder

Begin by adding all liquids (water, stock, soy milk)  to the pot and getting her good and hot. 

Then add the prepped Potatoes, broccoli, and onion and salt. Let the soup come to a good boil and watch for tenderness of your potatoes. When they fork easily do the happy dance add the rest.

Add all herbs and spices and add the butter (which ever type you chose) and sour cream.

At this point all the ingredients should be in the soup. Grab your immersion blender. Let the soup cool if nec. then (follow the manufacturer directions) and be very careful cause the soup is HOT. Blend it nice and smooth. Taste and adjust salt and spices for your preference. 

Serve and enjoy! It'll warm ya'll up the the inside out! This soup is great with GF Rye bread (or the wheaty kind if you can have that).

Also this soup reheats very well. Just stir it up while warming.


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