Potato Broccoli Soup

Simple and tasty! A soup with a great texture and can hold its own or great with some bread for dipping. It meat-free and veggie loaded. Enjoy!

Tips:

Simmer time - I know it's tempting to just dive into this soup, but just like any other soup, the longer it simmers, the better it tastes. 

Frozen florets - frozen broccoli won't require as much time to cook in the soup because it has already started to break down it's structure when it is frozen.

Small taters - I instruct for you to cut the potatoes into 1/4 inch cubes because they cook faster and create a nice texture in the soup. If you want chunkier soup, cube the potatoes into larger pieces.

Prep Time: 2-5 minutes

Cook Time: 25-30 minutes

Servings: 4-5 servings

4 - 5 potatoes, peeled and cut into 1/4 inch cubes

4 cups of water

1 cup beef or vegetable broth

1/2 cup milk

1 teaspoon Worcestershire sauce

1 teaspoon (1-2 cloves) garlic, minced

1/2 teaspoon onion powder

1/4 teaspoon seasoned salt

Salt and Pepper to taste

1 cup broccoli florets, chopped into small pieces 

Directions:

1) In a large pot over medium high heat, bring the potatoes and 4 cups water to a boil. Cook them until the potatoes are tender.

2) Remove the pan from heat and slightly mash the potatoes in the water with the back of a potato masher or large spoon. 

3) Stir in the broth, milk, Worcestershire sauce, garlic, onion powder, seasoned salt, salt and pepper.

4) Return the pan to heat and cook for 5-10 minutes or until the soup thickens slightly.

5) Lastly, stir in the broccoli pieces and cook for another 5 minutes. Serve warm.