Broccoli Potato Soup with Parmesan Croutons

• 1 3/4 pounds boiling potatoes
• 2 garlic cloves, minced
• 7 cups water
• 2 cups 1/2-inch cubes Italian bread, toasted lightly
• 4 teaspoons extra-virgin olive oil
• 1/4 cup freshly grated Parmesan
• 1 pound broccoli, coarse stems discarded, cut into 1-inch flowerets and remaining stems peeled and sliced thin

1. Peel potatoes and cut into 1-inch pieces.
2. In a 4-quart saucepan boil potatoes, garlic, and water, skimming froth, until potatoes, are very tender, about 15 minutes.
3. Set broiler rack about 1 inch from heat and preheat broiler.
4. While potatoes are boiling, in a bowl sprinkle bread with oil and salt to taste and toss.
5. On a baking sheet arrange bread in one layer as close together as possible and sprinkle with half of Parmesan.
6. Broil bread until Parmesan is melted, about 1 minute.
7. Transfer potatoes with a slotted spoon to a bowl, reserving cooking liquid in pan, and with a potato masher mash coarse.
8. Stir potatoes and broccoli into reserved cooking liquid and simmer, partially covered, stirring occasionally, until broccoli is tender, about 5 minutes.
9. Stir in remaining Parmesan and salt and pepper to taste.
10. Serve soup with croutons.

boiling potatoes, garlic, water, italian bread, extravirgin olive oil, freshly grated parmesan, broccoli

Taken from www.epicurious.com/recipes/food/views/broccoli-potato-soup-with-parmesan-croutons-13490 (may not work)