Broccoli and Potato Soup

32 oz vegetable broth
1 head of broccoli, florets
1 leek, sliced
1 clove garlic, chopped
2 Yukon gold potatoes, chopped
1 bay leaf
salt and pepper, to taste
croutons, garnish

In a large saucepan, add the vegetable broth, leek, garlic, potato, and bay leaf.
Bring to a boil, then reduce heat, cover, and simmer for 15 minutes.
Add the broccoli florets to the soup and return to a boil.
Reduce heat, and simmer for 3-5 minutes, or until the potato and broccoli are tender.

Remove the bay leaf and discard.
Remove from heat and let cool for a little bit.
Transfer to a food processor or blender and process until smooth.
Return the soup to the saucepan and heat through thoroughly.
Season to taste with salt and pepper, and garnish with croutons.

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