First you want to peel, rinse, and cube about 5 or 6 russet potatos. Place them in a pot and cover with cold water. Turn the stove on to high. Add about 1 tablespoon of salt to the water.
When the potatos are almost done cooking, add as much broccoli as you want, I added about 2 1/2 cups of broccoli florets. When the potatoes are done, drain both the potatos and the broccoli into a strainer. But back into the pot and add 1 cup of water and 1quart of milk. I used 1 percent milk, a little healthier.
Cut about 1/4 big onion into very small pieces and add to soup. I added some cheese while its cooking too. 1/4 cup of italien blend shredded cheese(Parm., Mozz., Romano, and Provelone) And then a few slices of nice salty yellow american chease. Stir in till blended.
keep the temp of the stove very low as you are cooking. stir often. add 1/2 teaspoon of garlic powder, 1 teaspoon of pepper, 1/2 teaspoon of salt, 1 tablespoon of sugar, and 1 teaspoon of herbe de province (blend of dry rosemary, thyme, basil, and marjoram).
Also, this adds a bit of creaminess, add 1 cup of sour cream, and 2 tablespoons of Buttermilk ranch dressing. Stir in completely.
Once everything has been slowly cooking for about 1 hour turn the stove off and let cool for ten minutes.
Break out the blender. Ladle till blender is half full and pulse till creamy smooth. Then pour into a serving dish or other pot. keep doing this till all the soup has been blended. You can reheat for just a few minutes on low if the soup has gotten cold.
And that is it, so simple and soooooo good! XD Happy eating.
~ Brittany
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