My first attempt at broccoli and potato soup was an utter fail.  I made it in the slow cooker and when the potatoes weren’t breaking down after 4 hours i cranked the heat up which somehow curdled the whole mixture.  Please note that some of the curdled soup was ingested by 2 unnamed fellas that had a bit too much to drink that night. My second attempt tasted yummy but I had to add more butter, cream and cheddar than my liking.  If it weren’t for my overflowing potato bin and giant head of broccoli I probably would have gave up on this recipe, but after opening a bottle of vinho verde I summoned the confidence to give this soup another whirl.

Broccoli & Tater Soup
1 large head of broccoli, coarsely chopped reserving 1/2 C of smaller florets
3 medium sized potatoes, peeled and small diced
2 garlic cloves, crushed
1 small onion, diced
1 celery rib, diced
1 carrot, peeled and grated
1 carton of chicken or veggie stock
2 cups of water
1 parmesan rind
1/3C grated pecorino romano
1 TBS butter
2 TBS olive oil
2 TBS flour
1/4C white wine
1/8C cream
salt and pepper to taste

In a large soup pot saute onions and celery in the butter and olive oil.  Once softened add flour and stir for one minute, then add wine and and stir to dissolve any flour lumps.  Add a sprinkling of salt and pepper along with the stock, water, potatoes, broccoli, garlic cloves and parmesan rind.  Cover and simmer on medium high heat for a 1/2 an hour.  Uncover and continue simmering for another 1/2 hour- 45 minutes.  Turn off heat and puree mixture with an immersion blender or food processor (don’t forget to take the parmesan rind out!).  Once pureed, bring to a low simmer and add cream, grated cheese, reserved broccoli florets and grated carrots.  Check for seasoning and its ready to serve.

Baked Cheesy Mashed Potatoes
Simmer a mixture of regular and sweet potatoes in a pot of salted water until fork tender.  Drain and set aside.  Pour milk (can substitute with stock) and a couple tablespoons of butter into the pot and warm until butter is melted.  Add the potatoes back to the pot as well as some salt, pepper and freshly chopped thyme and mash until smooth and creamy.  Transfer potatoes to a baking dish, top with desired grated cheese (i chose cheddar and parm) and place in the oven at 375 until the top begins to brown.  On a normal week I would use this as a side dish but when you are in pain and you’re looking for something similar to the texture of babyfood, this is surely a delicious substitute.