Green Baked Potato and Broccoli Cream Soup

  • 1 cup baked potato
  • 1 cup broccoli, blanched, chopped
  • 1/2 cup parsley
  • 1 cup cooking cream
  • 2 tbsp all purpose flour
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 1/2 cup vegetable broth
  • 2 cloves garlic, minced
  • water as needed
  • salt and pepper to taste
  1. Process parsley and half of the broccoli in a blender, add water as needed.
  2. Saute the garlic with olive oil, add butter, continue making roux by adding the flour
  3. Add vegetable stock and the cream
  4. Pour the parsley and broccoli mixture into the soup
  5. Add the potato, half of the broccoli, salt and pepper
  6. Cook until it's bubbling, add more water if needed until reaching your desire consistency
  7. Toasted garlic bread or grilled cheese are best to be paired with this soup

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