Ingredients Jump to Instructions ↓

  1. 2 tablespoons unsalted butter or olive oil

  2. 1 medium onion, sliced

  3. 1 clove garlic , smashed

  4. 1 russet potato, peeled and diced Pinch dried thyme leaves

  5. 1/2 teaspoon kosher salt , plus more as needed

  6. 4 cups chicken broth , homemade or low-sodium canned

  7. 1 (16-ounce) package frozen broccoli, thawed

  8. 2 to 4 tablespoons cream or half-and-half, optional Freshly ground black pepper Optional toppings: shaved Parmesan , shredded cheddar or crumbled bacon

Instructions Jump to Ingredients ↑

  1. Melt the butter in a medium saucepan , over medium heat. Add the onion and garlic and cook until translucent, about 5 minutes. Add the potato, thyme, salt, and broth and bring to a boil. Adjust the heat to maintain a gentle simmer , and cook uncovered until the potato is fork tender, about 10 minutes. Add the broccoli and simmer for 3 minutes. Puree the soup in batches in a blender or with an immersion blender . Return soup to the pot and add the cream. Bring to a simmer, taste, and season with salt and pepper. Serve with optional toppings. Copyright 2003 Television Food Network, G.P. All rights reserved


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