Steamy Broccoli Potato Soup

I think it was the first snow of the season that had me holed up in the kitchen for most of Sunday. What better way to spend a chilly day indoors than in the toasty warm kitchen making food for the week? Naturally in the mood for a big, steamy bowl of soup for lunch, I decided to combine some potatoes and the big head of broccoli we had just received from Boston Organics. I’ve said it before but let me just reiterate how easy it is to make soup when you have a handy hand held immersion blender! If you want soup and you want it NOW, try this recipe, which will be ready in no time.

Ingredients:
1 head of broccoli – cut florets into tiny pieces
White potatoes, diced – I used about 6 small ones
4 cups vegetable broth
1 cup water
soy cheese – about 4 ounces (so approx. 4 slices)
salt to taste

Chop the veggies and add them to boiling broth and water. Simmer until the potatoes are cooked through. Add in soy cheese and mix til melted. I used about half of a block of soy mozzarella cheese. Remove from heat and blend until you get your desired consistency with an immersion blender. You can do this right in the pot you cooked in (making this a one pot meal) and it literally takes under a minute. Much less time than if you were to add soup into a blender in small batches, pureeing as you go. Add salt (and pepper if you want) to taste and enjoy!