Photo credit: www.foodnetwork.com
One of the things I LOVE about the company we use for our Farmers Market Baskets are the recipes she sends us. This one was included when we had - you guessed it - a lot of potatoes and broccoli. It is truly delicious and very inexpensive to make. I have made it several times over the last year and I am sure will be making it again as the temperatures get cooler. Hope you enjoy it as much as we do!
Potato, Cheddar, & Broccoli Soup
6 medium potatoes, peeled and diced
1 head of broccoli cut up
6 Cups chicken broth (I do 4 cups and 2 cups of water - you really can't tell a difference if you use Sharp Cheddar Cheese)
3 bay leaves (optional)
2 medium carrots diced
1 tsp. salt
½ tsp. Pepper
½ tsp. finely minced garlic
1 Cup Cheddar cheese (I use Sharp or Extra Sharp)
½ Cup Sour Cream
Garnish with diced green onions if desired.
Cover the potatoes and broccoli with the chicken broth in a large pot and bring to a boil. Add bay leaves (optional). Cook until the potatoes are tender. Using a wire whisk or potato masher, mash the potatoes and broccoli as much as possible (finished product should be fairly smooth with just a few lumps of potato). Add carrots and seasonings and simmer for 30 minutes. Add grated cheese and sour cream and stir until smooth and cheese is dissolved.