Broccoli Potato Soup

I hope everyone had a great Thanksgiving!  Anyone braving the crowds today?  Well, good luck if you are!

The Canadian Thanksgiving is in October, and since I’d already cooked a turkey dinner then, I kept things simple yesterday.  It also happened to be a regular work day for me, so I certainly wasn’t going to rush home and cook up a big dinner.  I did decide that I just had to have pumpkin pie, though, so I made pie and we ate it while watching A Charlie Brown Thanksgiving on tv.  Don’t y’all just love those old holiday tv specials? 

I thought I would post a super easy soup recipe today for all of y’all that are exhausted from cooking up a big turkey dinner yesterday.  This is a nice, tummy warming soup that can be thrown together in just a few minutes.  A hot, steaming bowl of this will be just the thing after coming in from the cold!

Cook the onion in the butter until softened.  Then sprinkle the flour over, and let it cook for 1 minute.

Stir or whisk in the broth, salt, and pepper.  Then add in the broccoli and potatoes.

Now just cover, and let it simmer away until the veggies are tender.  Time to stir in the milk at this point, and I like to take a potato masher and mash the soup up just a bit too.  You can forgo this step or you can use a blender to blend the soup completely smooth if you want.  Up to you.

Let it simmer a bit longer, until the soup is heated thru and thickened up. 

Time to eat!

Broccoli Potato Soup

Ingredients:

Directions:

Saute onion in butter until softened.  Sprinkle flour over and cook for 1 minute.  Whisk in broth, salt, and pepper.  Add broccoli and potatoes.  Bring to a boil, then reduce heat and simmer, covered, for 40-45 minutes or until vegetables are tender.  Stir in milk.  Using a potato masher, mash up the soup to desired consistency.  Cook for another 10-15 minutes until soup is heated through and thickened.  Check for seasoning, and add more salt if needed.