In honor of National Homemade Soup Day, we present to you this easy peasy Broccoli and Potato Soup. Hate broccoli? If anything can change your mind, it’s this creamy goodness! And if you love broccoli, then this is so going to be your jam. We’ve topped it with prosciutto bits for an extra bit of salty crunch.
2 cups small potatoes, cooked with skin still on
24 oz (350 g) frozen broccoli florets
24 oz (1 liter) good quality chicken stock
1/2 cup half and half, plus 4 tsp for garnish
1/2 tsp salt
1/2 cup prosciutto bits
4 sprigs fresh oregano
freshly ground pepper
In a large pot on medium heat, bring the chicken stock to a simmer. Add the frozen broccoli florets and potatoes. When the florets are just soft, add the half and half and the salt. Let everything simmer for about five minutes, then purée with an immersion blender. Put the prosciutto bits in a small pan and sauté until crispy. Garnish each bowl with a sprinkling of prosciutto bits, a drizzle of half and half, a sprig of fresh oregano and some freshly ground pepper.