Italian Broccoli And Potato Soup Recipe

Italian Broccoli And Potato Soup

serves 2-4

Craving a hearty and warming soup? This one is for you. A touch of cream adds body, and tastes great with the tender potatoes and broccoli. For an explanation of "light cream," quickly scroll through the Related Tips to the left.

2 tablespoons olive oil
1/2 teaspoon red pepper flakes
1 leek, white and tender green parts, thinly sliced
5 cloves garlic, minced
1 pound potatoes, peeled cut into 1/4-inch cubes
3 1/2 cups low-sodium broth (chicken or vegetable)
1 pound broccoli, cut into florets and then roughly chopped
1/2 cup light cream
1/4 cup basil, thinly sliced
3 tablespoons chopped fresh chives
1/4 cup freshly grated parmesan cheese

prep: 15 minutes
total: 45 minutes

large saucepan
grater

1. Prep all the ingredients. Heat the olive oil in a large saucepan over medium heat. When it's hot and shimmering, stir in the leeks and red pepper flakes. Cook, stirring often, until the leeks begin to soften, 4-6 minutes. Add the garlic and stir until it becomes fragrant, 30 seconds or so.

2. Add the potatoes and stir to coat with leeks and garlic. Cook for 2 minutes, then pour in the broth and simmer for 10 minutes.

3. Stir in the broccoli to combine, then pour in the cream and gently simmer (but don't boil) for 6-10 minutes, until the potatoes and broccoli are tender.

4. Stir in basil, chives and parmesan. Take the pan off the heat and serve.

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