This is my wife’s FAVORITE soup that I make. The kids whine and moan, but I just tell them that if their Mom likes it, I’m making it. It’s a good winter Sunday dinner. One thing I’ll stress is, overdue it on the immersion blender. You really want to get those potatoes blended into a silky smooth soup. Also, I always leave my skins on for the nutrients and put a ton of pepper in for some spice.
If you have a large family like us, try adding in another potato or two and another cup of broth to make sure all the bowls are filled and you have a little left over for your loving wife to eat for lunch later in the week. Make sure you add the extra potatoes though. If you just try adding extra broth you’ll just thin it out. You really want the extra potatoes in there to thicken it up during the blending. This is a nice, hearty soup when you have the right amount of potatoes.
I used to make something that I called Mustard Bread to go along with it. Just coat both sides of a piece of bread with Bone Suckin’ Mustard and give each side a fry in a cast iron skillet.
Unfortunately, Bone Suckin’ Mustard disappeared from the stores around us, but if you have it at yours, I recommend it. It’s my favorite mustard out there. Other than that, a baguette sliced and toasted in the oven goes well with it to.
2 cups chopped onion
2 tablespoons margarine
2 ½ pounds peeled and cubed potatoes
5 cups boiling water
4 cubes chicken bouillon
3 cups fresh broccoli, cooked and drained
Salt and pepper to taste
3 cups shredded Cheddar cheese
Directions
- Step 1 In a large stock pot saute onion in butter. Add potatoes, water and bouillon cubes. Cover, bring to boil and then reduce heat to medium and cook until potatoes are tender, about 15 minutes.
- Step 2 Remove tough outer skin of broccoli stems and cook broccoli. Once cooked add to soup.
- Step 3 In a blender or food processor puree half of the soup and return to stock pot. Season with salt and pepper.
- Step 4 Add cheese and heat soup through until cheese is melted. Serve warm.