Recipe by Cameronsmommy
I found this on the Food Network.
Top Review by Ms. Poppy
This recipe was a little watery so I thickened with a little flour. I didn't have cream or half-and-half so I used evaporated milk, maybe 1/4 - 1/2 cup, which I stirred in flour. I added the milk-flour mixture at the end when the soup started boiling. Also, I added thin carrot shreds along with the potato, thyme and broth. I removed some of the cooked carrots before pureeing and added back to the pot with the rest of the soup. It was pretty good and I didn't have any leftovers.
- 2 tablespoons unsalted butter or 2 tablespoons olive oil
- 1 medium onion, sliced
- 1 garlic clove, smashed
- 1 russet potato, peeled and diced
- 1 pinch dried thyme leaves
- 1⁄2 teaspoon kosher salt, plus more as needed
- 4 cups chicken broth
- 1 (16 ounce) package frozen broccoli, thawed
- 2 -4 tablespoons cream (optional) or 2 -4 tablespoons half-and-half (optional)
- fresh ground black pepper
- shaved parmesan cheese (optional) or shredded cheddar cheese (optional)
- crumbled bacon (optional)
Directions See How It's Made
- Melt the butter in a medium saucepan, over medium heat.
- Add the onion and garlic and cook until translucent, about 5 minutes.
- Add the potato, thyme, salt, and broth and bring to a boil.
- Adjust the heat to maintain a gentle simmer, and cook uncovered until the potato is fork tender, about 10 minutes.
- Add the broccoli and simmer for 3 minutes.
- Puree the soup in batches in a blender or with an immersion blender.
- Return soup to the pot and add the cream. Bring to a simmer, taste, and season with salt and pepper.
- Serve with optional toppings.