Broccoli and potato soup

Yield: 1 Servings

Measure Ingredient
2 cups Chicken stock or broth
3 tablespoons Butter
4 cups Cubed potatoes
2 cups Milk
2 cups Sour cream
2 mediums Onions, chopped
1 bunch Fresh broccoli or 32 oz. pkg. frozen broccoli pieces
½ cup Grated Parmesan cheese
2 tablespoons Worcestershire sauce
2 larges Cloves garlic, minced
Salt & pepper to taste

Chop fresh broccoli and cook until tender. Drain. Put broccoli in food processor. Mix soup stock with milk. Add 1 cup of soup stock/milk mixture to broccoli. Process until broccoli is in tiny pieces. Boil cubed potatoes and chopped onions in water for 10 minutes. Drain; return potatoes and onions to soup pot and add rest of soup stock/milk mixture, minced garlic, salt, pepper, butter and minced broccoli with soup stock. Bring to a boil and immediately reduce to a simmer. Simmer 10 minutes or longer if you prefer vegetables well done. Add Parmesan cheese, sour cream and Worcestershire sauce. Stir until all is mixed in. Do not allow soup to boil after adding sour cream it will cause separation of the sour cream. You can add a sprinkling of shredded chedder cheese for garnish. 8-10 servings Posted to MC-Recipe Digest V1 #635 by "Maria M.

Schaefer" <mariam@...> on Jun 04, 1997

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