Potato-and-Broccoli Soup

Name: Potato-and-Broccoli Soup
Ingredients: 2 tablespoons butter; 1 onion, chopped; 2 cloves garlic, minced; 1 3/4 pounds broccoli, thick stems peeled and diced (about 2 cups), tops cut into small florets (about 1 quart); 1 1/2 pounds boiling potatoes (about 5), peeled and cut into 1/2-inch cubes; 3 cups canned low-sodium chicken broth or homemade stock; 3 cups water; 1 3/4 teaspoons salt; 1/4 teaspoon fresh-ground black pepper; 1/2 cup grated Parmesan cheese

Potato-and-Broccoli Soup was pinched from <a href="http://www.cooking.com/recipes-and-more/recipes/Potato-and-Broccoli-Soup-recipe-1984.aspx?CCAID=cknwrdne04473bd" target="_blank">www.cooking.com.</a>

"Bright green broccoli florets float prettily in this hearty soup, but it's broccoli stems that do the real work. They're cooked with the potatoes and then pureed to form a creamy base. A final touch of Parmesan gives the soup an Italian feel...."

INGREDIENTS

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2 tablespoons butter

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1 onion, chopped

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2 cloves garlic, minced

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1 3/4 pounds broccoli, thick stems peeled and diced (about 2 cups), tops cut into small florets (about 1 quart)

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1 1/2 pounds boiling potatoes (about 5), peeled and cut into 1/2-inch cubes

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3 cups canned low-sodium chicken broth or homemade stock

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3 cups water

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1 3/4 teaspoons salt

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1/4 teaspoon fresh-ground black pepper

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1/2 cup grated Parmesan cheese

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