Aroostook Potato and Broccoli Soup

Aroostook Potato and Broccoli Soup

* 4 cups diced potatoes - @ 4 medium size

* 2 cups stock – vegetable or chicken or choice

* 1 large head of broccoli, stalk removed then roughly chopped

* 1 cup of milk

* 1 cup of light cream

* 1 cup of shredded cheddar cheese

* salt, pepper, dill etc and butter to suit

Cook potatoes till tender – about 15 minutes 

Meanwhile in largish soup pan combine the stock

and the broccoli – cook covered about 10 to 15 minutes

then remove from heat and with utensil chop the tender 

broccoli against the side of the pan into smallish pieces

[I usually also chop about ¼ of a large sweet onion and about 4 to

6 sliced fresh mushrooms and sauté them in a tablespoon or so of 

butter in a cast iron skillet  -  but this is not necessary for a pure potato/broccoli soup]

Drain potatoes, take about a quarter of them and mash (to

thicken the soup) with a fork.  Add potatoes – mashed and diced – to

the broccoli and stock.  Add cup of milk and cup of cream – and the

sautéed onion/mushroom if you choose to use it.

Heat gently until quite hot but not boiling, then slowly stir in the 

grated cheese, stirring gently until cheese is melted and well mixed.

Do seasoning to your taste.  

            For a larger amount use 5 med potatoes, 1 ½ cup of milk and cream each,

             2 ½ to 3 cups of stock and a bit more cheese and a cup and a half of

             mashed potato.  My own personal preference is to under-cook the vegetables 

             a bit (al-dente, eh?) ENJOY.

The basic recipe (modified above) came from a Special Edition of Yankee Magazine

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