Potato and Broccoli Soup

• 2 tablespoons extra-virgin olive oil
• 2 medium onions, chopped
• 5 garlic cloves, minced
• Kosher salt
• Freshly ground black pepper
• 8 cups chicken stock
• 3 pounds baking potatoes
• 1 pound broccoli, chopped

1. In a large heavy pot, heat the oil over medium high heat until hot.
2. Stir in the onions, garlic, and 3/4 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring occasionally, until golden, 6 to 8 minutes.
3. Peel and dice the potatoes.
4. Stir in the stock, potatoes, and broccoli, then bring to a gentle boil.
5. Cook, stirring occasionally, until the potatoes are very soft and starting to fall apart, 45 minutes to 1 hour.
6. In a blender, puree the soup in batches until smooth.
7. Season the soup with salt and pepper to taste and serve.

extravirgin olive oil, onions, garlic, kosher salt, freshly ground black pepper, chicken stock, baking potatoes, broccoli

Taken from www.foodandwine.com/recipes/potato-and-broccoli-soup (may not work)