Tuesday, January 3, 2012

Potato Broccoli Soup

4 med potatoes
1 small broccoli crown
1/4 C butter
1 small onion, chopped
2 T cornstarch (or arrowroot powder)
5 C water
1 C heavy cream (or approx 1/3 C powdered coffee creamer)
Sea salt
Scrub potatoes and set aside. In large pot, sauté chopped onion and butter until lightly browned. Stir in cornstarch. Add water and cook on High until bubbly. Cut potatoes and broccoli. Add to pot. Salt liberally. Allow potatoes to cook approx 15-20 min, or until potatoes are tender, stirring occasionally. Remove from heat and add cream. Test it to see if it's salty enough.

Perfect for a cold winter's supper!