Creamy Potato and Broccoli Soup

Servings: 4-6
Preparation Time: 15 minutes
Cooking Time: 30 minutes

Ingredients:

• 4 medium potatoes, peeled and diced
• 1 head of broccoli, cut into small florets
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1 cup milk or heavy cream
• Salt and black pepper, to taste
• 1/2 teaspoon dried thyme (optional)
• 1/2 cup frozen peas (optional)
• 4 slices of bacon, cooked and crumbled (for garnish)
• Fresh parsley, chopped, for garnish
• 2 tablespoons olive oil or butter

Instructions:

1. Sauté the Vegetables:
   • In a large pot, heat the olive oil or butter over medium heat.
   • Add the chopped onion and garlic, and sauté until softened, about 3-4 minutes.
2. Cook the Potatoes and Broccoli:
   • Add the diced potatoes to the pot and cook for a couple of minutes, stirring occasionally.
   • Pour in the vegetable or chicken broth, add salt, black pepper, and thyme (if using), and bring the mixture to a boil.
   • Reduce the heat and simmer for 15-20 minutes, or until the potatoes are tender.
3. Add Broccoli and Peas:
   • Add the broccoli florets and peas (if using) to the pot and cook for another 5-7 minutes, until the broccoli is tender but still bright green.
4. Blend the Soup (Optional):
   • For a creamy consistency, use an immersion blender to blend part of the soup, leaving some chunks for texture. Alternatively, transfer half of the soup to a blender, blend until smooth, and then return it to the pot.
5. Add Milk or Cream:
   • Stir in the milk or heavy cream and cook for another 2-3 minutes until heated through. Adjust the seasoning with salt and pepper to taste.
6. Serve:
   • Ladle the soup into bowls and top with crispy crumbled bacon and chopped fresh parsley.

This Creamy Potato and Broccoli Soup is warm, flavorful, and filling. The crispy bacon on top adds a delicious crunch, making this soup a delightful meal for any time. Enjoy!