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From the Pantry: Broccoli Potato Soup

By Edited Nov 13, 2013 1 1

A Soup even the kids will love

“What’s for dinner?” my daughter’s voice called from the living room. The front door slamming followed her call. I could feel the draft from the open door all the way in the asked as she rushed into house. She had just come home on the school bus. It’s January, the middle of winter. She dropped her heavy winter coat on the blue chair near the door and ran into the kitchen to see what I was making. “Smells wonderful,” she replied and lifted the lid to the soup pan. “Oh, yummy, broccoli potato soup, my favorite!”  She didn’t wait until meal time and dished herself up a bowl. She sat down at the kitchen table and began to eat. What could be better than a bowl of piping-hot soup on a cold winter day? One of the best things about this soup is that a vegetarian version of the soup can be made. All you have to do is substitute the animal products for a vegetarian counterpart.

Ingredients:

1 package broccoli

4 potatoes-peeled and cut into one inch pieces

1 onion

1 clove garlic

1 4-ounce can mushroom stems and pieces

Optional: 1 cup of diced ham, or ham flavored TVP, chicken or other meat

2 cups milk or unflavored soy milk

2 tablespoons Corn Starch for thickening

½ cup cold water

½ teaspoon dried parsley flakes

Salt and pepper to taste

Put broccoli, potatoes, onion, and garlic into a saucepan, cover with water, and bring to boil, reduce to a medium-low heat, and cook until potatoes can be broken apart with a fork (about 15 minutes) Add can of mushroom stems and pieces, (if using fresh mushrooms instead of canned, use 2/3 cup fresh mushrooms, sauté in butter until mushrooms change texture slightly before adding to soup) and ham or TVP. Add milk. Reheat to boiling. Put cornstarch in ½ cup of cold water, mix well. (If you want a cheesy flavor, add ¼ cup cheese powder to this cornstarch recipe or add one cup of shredded cheddar cheese after the soup has been thickened.) Add cornstarch mixture to soup mixture and stir gently as soup thickens. Add parsley flakes, and salt and pepper to taste, top soup with shredded cheese and croutons if desired.  Soup makes four hearty servings or as an 8 serving side dish to a larger meal. Serve with fresh hot rolls, biscuits, or corn bread.


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Comments

Feb 8, 2012 9:04am
Lynsuz
Broccoli potato soup sounds yummy. I just happen to have all ingredients in the pantry to make it today. Thanks for sharing.
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