Broccoli and Potato Soup

When it is cold, grey and you just want to curl up with a bowl of comforting soup this is a healthy one do make. Very easy and great for a work night. This is from a wonderful Williams-Sonoma book, Soup of the Day, 365 days of Soup. I added blue cheese to the top but you can eliminate or add cheddar. Serve with a crisp salad or warm bread.

Ingredients

3 Tbsp butter
1/2 cup chopped shallots (or 1 onion)
1 lb Yukon Gold Potatoes, cubed
1 1/2 lb Broccoli, cored and chopped
salt and pepper to taste
3 Tbsp all-purpose flour
4 cups chicken broth
1/4 lb Blue cheese crumbled

Directions

In a large, heavy pot, melt the butter over medium-high heat. When it foams, add the shallots and cook, stirring occasionally, until limp, about 1 minute. Stir in the potatoes and broccoli. Sprinkle with salt, pepper and flour and stir until the flour is incorporated, about 1 minute. Add about 1/2 cup of the broth, stirring to make a paste, then gradually add the remaining broth and bring to a boil. Reduce the heat to medium-low and simmer until the potatoes and broccoli are fork tender, about 15 minutes. Let cool slightly.

Using a blender or hand held blender (which I used), mix until smooth. Return the soup to the pot, place over medium high heat, and bring to a simmer. Sprinkle in half of the cheese and stir until melted, about 1 minute. Serve with the remaining cheese on top. I just used some crumbled cheese to sprinkle on top.

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