Easy-on-the Cream Broccoli Soup

I’m not very fond of cream and milk dishes, but one of my daughters requested Cream of Broccoli Soup. And what good mother would refuse her child broccoli when she asks?? So I made some, but went easy on the cream. This recipe turned out SO good. The entire family ate it up. This recipe really goes all out with the broccoli, too. We love it, so I really let myself go hog wild. Using the blender to puree half of the soup made it very rich.

Easy-On-the-Cream Broccoli Soup
serves 6-8

Two large bunches of broccoli, washed and cut (about 7-8 cups)
1 white onion, diced
6 cups chicken stock (or 3 cups stock, 3 cups water and 2 bouillon cubes)
2 red potatoes, skinned and diced
2 Tablespoons butter
1/4 cup Half-n-Half creamer

In a large stockpot, melt the butter and quickly saute the potatoes and onion. Add the stock. Allow to heat up. Add the broccoli all at once. Allow to cook (stir frequently) for about 15-20 minutes.

Ladle out some of the soup (about half) into a blender, and quickly puree. Return to the stockpot. Add the creamer and stir until heated.

Serve with fresh crusty bread, fresh carrots, and a nice spinach salad. It’s GREAT! You won’t be needing those home security systems after eating this, believe me– you will feel like Superman! I just love green food.