Gluten-Free Broccoli & Potato Soup

In my humble opinion, soup is a win/win choice. Consider the facts.

It's usually cheap, filling, easy to make, serious comfort food, and finally, soup is a one-dish-wonder. I can't tell you how many variations I've come up with over the years.

Last night we had gluten-free broccoli & potato soup. I would guess that it took about an hour to make, start to finish. It was a winner (except for the constant steady stream of "food critique of the day" that my family has yet to put a stop to. See the other blog for my family gripes).

Let's get started:

Gluten-Free Broccoli & Potato Soup

You will need:

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)

Directions:

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. :)