(Modified from the recipe in Dishing Up Maine by Brooke Dojny.)
Prep & cooking time: About 40 minutes total
Serves about six
– 1 tbsp salted butter
– 1/2 sweet onion, chopped (a half-cup or so of green onions would work well, too)
– 1/2 tsp dry mustard
– 3 cups chicken broth or stock
– 4 cups russet potatoes, peeled and diced (4-5 small-ish potatoes)
– 5 cups broccoli florets, roughly chopped
– 2 cups half-and-half (light cream)
– 1.5 cups shredded cheddar cheese
– 1/8 tsp nutmeg
– 1 tbsp Worcestershire (optional)
– 1 tsp Tabasco (optional)
– salt and pepper to taste
In a large pot, melt butter over medium heat. Add onion and cook until softened, about five minutes. Add dry mustard, stir, and cook for about one minute. Add the chicken broth, stir, then add the potatoes. Bring to a boil, then reduce heat to medium-low, cover, and simmer until potatoes are tender, about 15 minutes.
While the potatoes are cooking, steam or boil the broccoli until tender, 5-10 minutes. Drain.
When potatoes are tender, use a slotted spoon to remove about one cup of the potatoes. Put on a plate and mash well with a fork, then return to the pot. This will thicken the soup.
Add the half-and-half to the pot, stir, then add in the cooked broccoli. Heat until very hot, but not boiling (boiling will cause the cream to curdle – doesn’t change the taste but makes the texture a little unattractive). Stir in the cheddar cheese until melted. If using, stir in the Worcestershire and Tabasco. Sprinkle in the nutmeg and stir. Add salt and pepper to taste, and serve.
This recipe would probably be excellent with some crisp-cooked crumbled bacon added in at the end, or added to individual bowls. I really haven’t found too many circumstances where bacon wouldn’t improve a potato-based soup.