Creamy Broccoli Non-Creamy Soup
- 2 tablespoons Extra Virgin Olive Oil
- 1 Large Vadilia Onion chopped bite size
- 1 Large Leek White part only chopped bite size
- 1 Medium size russet potato peeled and chopped bite size
- 2 boxes Low Sodium Fat Free Chicken Broth
- half cup Skim or low fat milk
- Salt and white pepper to taste
- small bunch broccoli tops
- Heat oil in large stock pot. Add chopped onion, and leek, cook for 5 minutes, add potato. Sweat veggies for about 5 minutes or until a little soft. Add chopped broccoli (cleaned stems and all) to pot. Cook another 5 minutes till broccoli starts to get a little soft.
- Add chicken broth salt and pepper to taste. Bring to slow boil and lower heat. Simmer till veggies are soft. About 20 minutes. Add milk. Use an immersion blender right in the pot but leave some broccoli pieces. The potato will make it "creamy". You can also use your regular blender in batches, but be careful, this is very hot. Serve with a crusty country bread. Any leftovers can be frozen, but I doubt there will be any.
olive oil, onion, white part only, bite size, chicken broth, milk, salt, broccoli tops
Taken from food52.com/recipes/15177-creamy-broccoli-non-creamy-soup (may not work)