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Broccoli-potato soup

(Sorry there isn't much in the way of measurements, when I'm experimenting I don't stop to measure, I just toss stuff in.)

I started out sauteeing a mirepoix (two parts onions, one part each celery and carrots) in olive oil until the onions turned translucent.  Then I added 3 large baking potatoes, diced, about the same quantity of broccoli, several handsful of real bacon bits, three 14oz cans of chicken stock and 3 cups of milk.  I brought the soup to a boil then simmered for 20 minutes.  Then I melted in several handsful of grated cheddar and jack cheese.

Let the soup cool a bit, then in several batches, puree in a blender until smooth.  Taste the first batch and add salt and pepper to adjust it to your liking, blending again for a few seconds to mix in the seasonings.  Set each batch aside until the original pot is empty (or just use a second pot), then put the soup back on the stove to reheat it.

Serve with toasted sourdough bread.

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Comments

( 1 piece of cheese — Leave some cheese )
deerplushie
Dec. 13th, 2008 03:48 am (UTC)
Oh my, this sounds delivious, I have to try it some day ._.
( 1 piece of cheese — Leave some cheese )