Total Steps
9
Ingredients
11
Tools Needed
4
Ingredients
- 2 large Russet potatoes (or any floury potatoes)
- 3 cups stock (chicken or vegetable)
- 1 onion finely diced onion
- 2 tablespoons butter
- blanched broccoli florets
- fresh grated nutmeg(optional)
- cayenne pepper(optional)
- fresh ground black pepper(optional)
- salt(optional)
- 1/2 cup milk or cream
- 1-2 potatoes boiled and diced waxy potatoes(optional)
Instructions
1
Step 1
until tender
Peel the potatoes. Boil the potatoes until tender, then mash them. Set aside.
2
Step 2
until soft and translucent
Melt butter in a pot and sauté the finely diced onion until soft and translucent.
3
Step 3
until thickened
Add the stock and mashed potatoes to the pot. Bring to a boil, then reduce heat and simmer until the soup has thickened.
4
Step 4
Using a hand blender, blend the soup a few times until it reaches a smooth consistency.
5
Step 5
Reheat the soup if a scalding hot temperature is preferred.
6
Step 6
Stir in the milk or cream.
7
Step 7
Season with fresh ground black pepper, fresh grated nutmeg, and cayenne pepper to taste.
8
Step 8
Stir in the blanched broccoli florets.
9
Step 9
Optional: For a bit of texture, add one or two boiled and diced waxy potatoes at the end.
Tools & Equipment
vegetable peeler
large pot
potato masher
hand blender