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Broccoli and Potato Soup



  • 1.

    Place a 4 quart pot over medium-high heat and add oil.

  • 2.

    When it's hot, add onions and sauté until they have softened.

  • 3.

    Add garlic and continue to sauté for another minute. Add stock, grated potatoes and broccoli stems.

  • 4.

    Season with salt and pepper and simmer until they are tender and potatoes have broken down.

  • 5.

    Add nutmeg and adjust seasoning and puree with an immersion blender or in a food processor.

  • 6.

    Reheat soup prior to serving and add reserved broccoli florets and cheddar cheese.

  • 7.

    Simmer for about 5 minutes, until cheese has melted and florets are tender and bright green.

  • 8.

    Serve hot.

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» Top Wine Matches For This Recipe

Andrew Graham

Pinot Noir, Chardonnay and Merlot are the best wines to pair with Broccoli and Potato Soup.


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