gardening. cooking. everyday echols family spectacles.
This soup is so easy I could probably do it in my sleep! Not only that but it also uses very economical ingredients I usually have on hand (i.e. evaporated milk, potatoes, onions, frozen broccoli) so it’s a great last minute, “I have no brain power left with which to function” recipe.
So give this one a try – it’s literally a no brainer :P
*For those of you who WOULD actually like to engage your brains a bit, this recipe is a great basic to add in your favorite soup-able seasonal produce so have at it!
Hearty Broccoli Potato Soup
Saw this recipe here and didn’t have to change much :)
Start-to-Finish – 45 minutes
1/2 large onion, chopped
3 cloves garlic, minced
4 medium potatoes, cubed
2 tbsp flour (or gluten-free alternative such as corn or potato starch)
4 cups yellow veggie broth
1 12oz can skim evaporated milk
12 oz broccoli (fresh or frozen), cut in to bite-size pieces
1) Add oil, onion, and garlic to medium stockpot and saute over medium heat until onions begin to soften.
2) Add potatoes and flour to stockpot. Season with salt and pepper and stir to coat well.
3) While stirring, add broth and milk. Increase heat to bring soup to boil (keep on stirring so potatoes and onions don’t stick to the bottom of the pot), then reduce heat to low, cover and simmer ~ 20 minutes until potatoes are tender.
4) Once potatoes are soft, add broccoli, thyme, and basil to pot and simmer for another 10 minutes or so until broccoli is cooked to taste. Serve immediately or refrigerate overnight to serve the next day – this soup definitely gets better with time :)