Julie Grice of SavvyEat presents Creamy Potato & Broccoli Soup

This is by far the best soup I have ever made. Silky smooth and delectably creamy, the potato and broccoli combo can’t be beat. Adding some vinaigrette brightened up the flavor, rounding out this soup to perfection.

Courtesy of Julie Grice of SavvyEat

Ingredients:

• 1/4 c whole wheat flour
• 1/4 c extra virgin olive oil
• 4 c vegetable stock
• 1 lb potatoes, peeled and chopped (about 4 small potatoes)
• 1 head broccoli
• 1 c milk
• Salt, to taste
• Pepper, to taste

Instructions:

1. Your favorite vinaigrette, for topping
2. Peel the stems of the broccoli. Chop the stem and head into small pieces.
3. Heat the oil in a large stockpot over low heat. Whisk in the flour until smooth. Add the stock 1/2 cup at a time, whisking after each addition until smooth. Stir continually for five minutes to allow the stock to thicken.
4. Add the potatoes and broccoli, cover and bring to a boil. Reduce to a simmer and allow to cook for 30-45 minutes, until the broccoli is fork-tender.
5. Using an immersion blender, cream the soup until completely smooth. Stir in the milk and season to taste with salt and pepper.
6. Top each bowl with 1-2 tablespoons of your favorite vinaigrette. I used Garlic Gold^®’s new Balsamic Vinaigrette. It really brightened up the flavor!
7. Serve with fresh bread and delight in the thick creaminess.