Two Potato Soup With Broccoli
I was hunting through my fridge one day and these ingredients where what i had on hand. i love this soup because the sweet potato gives just enough sweetness and a velvety texture. it's perfect on a cold day with some crusty bread and a salad.
Steps
Melt the butter in a dutch oven or stock pot over medium heat.
Saut the onion and bell pepper until the onion softens.
Add the flour and incorporate until it becomes rouxish.
Add a bit more butter if need be.
When you have a roux add the stock , milk , and both kinds of potatoes.
Bring the liquid to a boil and then lower the heat to a healthy simmer.
Cook until the potatoes start to break apart and thicken the liquid.
When the potatoes have started to break down add salt and pepper to taste and toss in two handfuls of broccoli florets and let them cook until bright green and barely tender.
Turn off the heat and let the soup cool for just a few minutes.
Then transfer in batches to blender and blend until smooth.
Leave the last batch in the pot for a slightly chunkier texture.
Add the pureed soup back to the pot and turn the heat back on.
Add the final handful of florets to the finished soup and cook until bright green and just tender.
Add the chopped fresh parsley.
Ladle.
Ingredients
vidalia onion, red bell peppers, butter, flour, vegetable stock, milk, red potatoes, sweet potato, broccoli florets, fresh parsley, salt and pepper, sharp cheddar cheese, spring onion