Cream Of Potato-Broccoli Soup

I saved a bunch of broccoli that was turning yellow and a few potatoes that were turning soft from going to complete waste by creating this cheap and delicious soup.

Cream of Broccoli and Potato Soup

• 1 large chopped onion
• 3-5 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 7 cups chicken broth
• 1 1/2 pounds fresh broccoli, chopped
• 1 1/2 pounds baking potatoes, cubed
• 1/2 cup milk
• 3 Tbsp grated Parmesan cheese
• Optional seasoning (salt, pepper, parsley, nutmeg)

1. Heat onion and garlic in a large pot over medium heat until tender. Add flour and stir for 1-2 minutes.

2. Add chicken broth; bring to a boil. Add broccoli and potatoes - reduce heat and simmer covered for about 15 minutes or until vegetables are tender. Remove 1 ½ - 2 cups broccoli/potato mixture with slotted spoon and reserve.

3. Process remaining broccoli/potato mixture in batches in food processor or blender until smooth. Return puree to pot. Stir in reserved broccoli/potato mixture, milk, parmesan cheese, and seasoning. Cover over medium heat until heated through.

4. Remove from heat and serve.

(Makes approximately 12 cups of soup, each cup being 1.5 WW points)

Tastes so good with a dollop of sour cream on top and with these dirt cheap biscuits:

Baking Powder Biscuits

• 4 cups flour
• 8 tsp baking powder
• 1 tsp salt
• 8 Tbsp fat (butter, margarine, lard)
• 1 ½ cup milk

Stir flour, baking powder, and salt together. Rub or cut in fat. Add milk to make a soft dough. Roll out on a floured board to ½” thick. Cut out circles with glass or cookie cutter.

Bake at 450’F for 10 – 15 minutes.

So out of what would have gone in the compost and few things most of us have in our kitchens, I made at least six meals...

Waste not, want not!

-Love Marylin.