We eat a lot of soup.  My husband loves bringing homemade soup to work for lunch, so at the beginning of each week I make a big pot that lasts until Friday.  I usually try to make enough for me and the kids, too, as soups can be a healthy and simple way to get in a couple servings of vegetables.

This week’s is a riff on cream of broccoli soup.  However, instead of using cream to thicken it I opted to use potatoes instead.  And to make it extra healthy I tossed in a few organic carrots, too.  Homemade soups are so easy and very forgiving – sometimes I just open the fridge and toss in whatever I can find!

Homemade Vegetable Broccoli Soup

2 tablespoons butter
1 onion, diced
4-5 garlic cloves, smashed and roughly chopped
1 1/2 cups diced carrots
3 medium potatoes, diced (don’t peel them!)
8 cups liquid – any combination of water, chicken broth, or homemade vegetable broth will do
3 medium heads of broccoli, florets and thick stem chopped

In a large pot, melt butter over medium heat.  Add onions and saute until they soften, about 6 minutes.  Add potatoes and carrots.  Cook for 5 minutes. Add garlic and cook until fragrant.  Pour in broth and/or water and bring to a boil.  Cook until potatoes are just beginning to soften, about 10-15 minutes.  Stir in chopped broccoli florets and stems, and cook until just beginning to soften.

Puree using a handheld immersion blender, or in batches using a regular counter top blender.