Gluten-Free Broccoli & Potato Soup
You will need:
2-3 tbs. butter
1-2 tbs. olive oil
1 onion, diced
3 potatoes, diced
(Add a few diced carrots if you'd like)
chopped broccoli (fresh or frozen)
salt & pepper to taste
3 tbs. gf all-purpose flour (we use bob's red mill)
4 cups of gf chicken or vegetable broth
1/2 cup cream (either light cream or half & half)
Combine butter & olive oil in stock pot over medium heat.
Add about 2/3 of the broccoli (keep the rest to add after pureeing if you like a few chunks), and all of the onion, carrot, potatoes, salt and pepper. Saute for, hmm... about 10 minutes. Add the flour and cook for 1 minute, until the flour reaches a blonde color. Add stock and bring to boil.
Simmer uncovered until the vegetables are tender, about 10-15 minutes. Pour in cream. With a blender, puree about half of the soup. Add salt and pepper, to taste and ENJOY!
Of course, you may want to add a little shredded cheddar to top it off. :)