Potatoes have been on sale around here lately so I left the supermarket earlier this week hauling out a 10 lb. bag. Now I’ve given myself the challenge of figuring out what to do with them while maintaining their nutritional value as much as possible. I happen to be a big fan of potatoes and feel they have a lot to offer such as vitamin C, vitamin B6 and potassium. Not to mention they are filling and hearty on a cold day.
I pulled out a Weight Watchers cookbook my mother-in-law got for me several years ago, called Dining for Two. I used it a lot before I boxed it up during our move abroad. Now, although the pages are bit bent from storage the recipes remain so I decided to modify a potato soup I used to make a lot.
The soup has a delicious flavor and even with the changes I made it still remains a favorite. I didn’t have any bacon and the original recipe calls for two slices. I decided to add in some smoked paprika with the seasonings which really made up for any lack of smoky flavor. I’ve also always liked this Baked Potato and Broccoli Soup from Itzy’s Kitchen so I knew I couldn’t go wrong with adding in some leftover broccoli I had on hand.
The best part about this soup is that if you have your broccoli and potatoes previously cooked in the form of leftovers, it is so quick to make. Even without baked potatoes ready I still got it done quickly. I stuck mine in the microwave, let them cool a bit and they were ready to chop up for the soup.
Quick Broccoli Potato Soup for Two
1 tbsp olive oil
¼ cup onion, chopped
3 cloves garlic, minced
½ tsp salt
¼ tsp black pepper
¼ tsp crushed red pepper
1/2 tsp smoked paprika
2 cups chicken stock (homemade if you have it)
2 large baked potatoes, chopped
1 cup cooked broccoli, chopped
1/3 cup milk (I used 2%, half & half would work too)
In a medium-sized pot, heat the olive oil then add onion and garlic. Cook until the onions are almost translucent, about 3 minutes on medium to medium-high heat. Stir in salt, peppers and paprika. Add chicken stock and heat for about 3 minutes. Stir in potatoes gently breaking some of them up in the process. Add broccoli and continue to cook until soup is heated through. Stir in milk, continue to heat through about 3 to 5 more minutes. Serves 2.
This post has been submitted to Souper Sundays at Kahakai Kitchen.