Cream of Broccoli and Potato Soup

By dlperkins

Ingredients

• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 yellow onion, diced
• 3 cloves garlic, mashed
• 1 large carrot, sliced into thin rounds
• salt and fresh ground pepper, to taste
• 1 bay leaf
• 4 cups washed, peeled and diced potatoes (about 3 to 4 whole potatoes)
• 2 cups broccoli florets
• 4 to 6 cups vegetable stock (you can also use chicken or beef stock)
• Grated Parmesan Cheese (optional)

Preparation

Step 1

Instructions
Heat butter and olive oil in a large soup pot.
Add onions, garlic, carrot slices, and season with salt and pepper; cook over medium-low heat for 3 minutes, or until onions are translucent.
Add bay leaf, diced potatoes, broccoli, and stock; cook over high heat and bring to a boil.
Reduce heat to low, cover pot, and simmer for 15 minutes.
Uncover pot and remove bay leaf.
Remove from heat and puree soup with either an immersion blender, or a food processor. If using a food processor, puree the soup in batches; DO NOT pour the whole soup into the food processor all at once.
Taste for salt and pepper and adjust.
Ladle the soup into bowls.
Garnish with shredded parmesan cheese.
Serve.