Broccoli Vichyssoise

• 4 cups (or 1 quart) vegetable broth
• 2 potatoes (about 1 - 1 1/2 lbs) russets or golds
• 1 16 oz pkg frozen broccoli (or 1 lb fresh, trimmed)
• 1 cup unflavored soy milk or regular milk (1% is fine)
• salt and pepper to taste

1. Pour the vegetable broth into a 4 or 5 quart sauce pot.
2. Peel the potatoes, cut into roughly half-inch pieces, and add to the pot. Cover, bring to a boil, and cook for about 5 minutes.
3. Add the broccoli to the pot, cover, and bring back to a boil. Reduce heat to medium and allow to cook for another 10 minutes.
4. Add the milk to the pot, whip out your handy dandy hand blender, and puree until completely smooth. (You can carefully do this in a regular blender and then return the soup to the pot). Stir, and warm through.
5. Season with salt and pepper to taste. Serve with pita chips, crackers, or a nice crusty bread.

vegetable broth, potatoes, broccoli, unflavored soy milk, salt

Taken from food52.com/recipes/18326-broccoli-vichyssoise (may not work)