Creamy Potato Broccoli

By doroalry

Ingredients

• 1 TBSP olive oil
• 1 medium onion, chopped
• 1/8 tsp crush red pepper flakes (optional)
• 6 cups low-sodium chicken broth
• 1 bunch broccoli, florets & short stems roughly chopped (about 7 cups)
• 2-3 large russet potato cut into 1/2 inch pieces
• 3/4 - 1 cup Carrots, chopped
• Kosher salt and black pepper

Preparation

Step 1

Heat the oil in a large saucepan over medium heat. Add the onion and red pepper (if using) and cook, stirring occasionally, until the onion is soft, 4-6 minutes.

Add the broth, broccoli, potato, carrots, 3/4 tsp salt, and 1/2 tsp black pepper to the saucepan and bring to a boil. Reduce heat and simmer, covered, until the vegetables are very tender, 18-20 minutes.

Remove approx 2 cups of the vegetables, mostly potatoes, (not the broth) and put in a food processor. Add approx. 1/2 - 3/4 cup milk and purée until smooth, adjusting the consistency with milk as necessary. Return to soup and stir well. Simmer for about 5-10 more minutes and serve. Top with the Cheddar cheese and bagel chips, if desired, before serving.