Red Potato Broccoli Soup

 

Yes, I made soup and it’s Summer.

Give me a break, though.

I used lots of veggies! šŸ™‚

 

 

Not only is this soup super filling, but it’s quite good for you too!

 

 

It comes with a warning, though. It may cause a lots and LOTS of laughter to ensue between you and your spouse.

My husband (who is probably totally mortified that I am sharing this) did some dooseys after this soup.

And, let me tell you. Leland didn’t even stick around after he ‘let ’em rip’. šŸ˜‰

 

Let’s just say that we should have purchased stock in febreze after last night.

 

 

Red Potato Broccoli Soup

Ingredients

  • 2 vegetable bouillon cubes
  • water, enough to cover the potatoes
  • 12 baby red potatoes, quartered
  • 2 small sweet onions, sliced
  • 5 garlic cloves, minced
  • 1/2 teaspoon pepper
  • 1/8 teaspoon salt
  • dash of red pepper flakes, or to taste
  • 1 teaspoon olive oil
  • 1 head of broccoli, cut into small pieces
  • 1 cup non-fat plain Greek yogurt (Chobani all the way!!!)
  • 1 cup shredded 2% milk sharp cheddar cheese

How-To

  1. In a large pot bring the water to a boil and dissolve the bouillon cubes.
  2. Boil the quartered potatoes for about 15 minutes until tender.
  3. Meanwhile, in a large sauce pan over medium-high heat, sautƩ the onions, garlic, pepper, salt, and red pepper flakes in the olive oil. Cook just until tender.
  4. Once the onions are tender, turn off the heat and pureƩ them in the food processor. Put the onion pureƩ back into the sauce pan.
  5. At this point, the potatoes should be cooked. PureƩ the potatoes in the food processor.
  6. Add the potato pureƩ to the onion mush.
  7. Add the broccoli to the boiling vegetable bouillon water (add more water until the broccoli is just submerged in the vegetable broth). Boil for about 15 minutes until tender.
  8. Put half of the cooked broccoli in the food processor and pureƩ.
  9. Add the broccoli pureƩ and the whole pieces of broccoli into the large sauce pan with the onion and potato mush.
  10. Turn the heat back on the sauce pan to medium heat.
  11. Add 1 cup of the vegetable bouillon water to the sauce pan and stir.
  12. Add the Greek yogurt and cheese and stir until completely blended.
  13. Serve and enjoy with nice hearty bread!

 

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2 comments

  1. I am going to try the broccoli soup recipe as well as several others on your website. This is a great site, Caroline Tell your mother that her cousin Jan has made a similar peach cobbler but added ground pecans to it.

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