Last week it was raining and raining and raining. We are under a flood watch as the river is several feet from the bridges; it's impressive to see the water as we cross the bridges heading into Tallahassee to work or shop. Friday was one of those mornings we couldn't get our exercise walk or get Aja out for her business. (Well, once it slacked off to a drizzle at one point we carried her out to the front of the yard so she could get relief. And then the rain picked up again. At least we had that small window.)
Since we didn’t have opportunity to walk and we didn’t have lunch to take, I made a potato and broccoli cheddar soup in the morning. Yes, it’s so simple one can get this soup made before work. The recipe comes from the SkinnyTaste cookbook. HERE is a link to the recipe on her website.
Easy to make with minimal ingredients. But I would encourage use of a food processor or immersion blender to smooth out the large chunks of vegetables.
!
br />
I've had good results with skinnytaste recipes and have been meaning to try this one... maybe this week? It looks delicious even without the immersion blender.
ReplyDeleteJoAnn, I did eventually use the immersion blender on the last bit of the leftover soup. It was better that way and I would definitely make it again. I have made two other recipes from Skinny Taste and we love them all so far.
ReplyDeleteMy soups are half blended -- I take out a cup or so of whole veggies, then blend the rest and put them back. We like it to be thick broth with some nice crunchy bits too! Have it both ways...
ReplyDeletebest, mae at maefood.blogspot.com
We do the same, Mae. Well, usually! I like the bit of texture.
ReplyDeleteI like the idea of having chunks in the soup. Have a lovely Christmas. Cheers from Carole's chatter
ReplyDeleteThank you, Carole, merry Christmas to you as well!
ReplyDeleteIt looks really tasty--unblended or blended. Thanks for sharing it with Souper Sundays this week. ;-)
ReplyDelete