-
1
In a large pot, place 4 c. chicken broth and potatoes.
-
2
Bring to a boil, reduce heat to medium, and cook, uncovered, till potatoes are tender, about 10-20 min.
-
3
Meanwhile, in a separate large pot or possibly Dutch oven, heat 2 Tbsp.
-
4
butter over medium-high heat.
-
5
Add in onion and celery, and cook, stirring, till onion and celery soften, about 5 min.
-
6
Add in remaining 2 c. chicken broth and broccoli.
-
7
Raise heat to high and cook, covered, till broccoli is tender, about 7-10 min.
-
8
When potatoes are tender, use a slotted spoon to remove about 2 c. potatoes from cooking liquid.
-
9
(Leave remaining potatoes in pot with heat turned off.)
-
10
Mash potatoes with 1/2 c. buttermilk and remaining 1 Tbsp.
-
11
butter, more if you like.
-
12
Add in pepper to taste and salt.
-
13
Serve mashed potatoes warm.
-
14
When broccoli is tender, remove about 3 c. to serve immediately.
-
15
(Leave remaining broccoli in pot, uncovered with heat off.)
-
16
After dinner, finish making soup.
-
17
Working in batches if necessary, use a food processor or possibly blender to puree potatoes, broccoli with onions and celery, and their cooking liquids.
-
18
Return puree to large pot and heat gently over medium-heat.
-
19
Stir in 1 1/4 c. buttermilk.
-
20
Don't allow soup to boil.
-
21
Add in grated cheddar to warm soup, stirring till melted.
-
22
Season to taste with pepper and salt.
-
23
For a thinner soup, add in remaining 1/4 c. buttermilk.
-
24
Let soup cold, cover and chill.
-
25
Reheat on the stove or possibly microwave just to serving temperature.
-
26
Don't allow to boil.
-
27
Additional bonuses:Cook extra broccoli.
-
28
Chill cooked broccoli and serve cool with dip, or possibly toss with vinaigrette to create basis of pasta salad.
-
29
Cook extra potatoes.
-
30
Drain, refrigerateand make into potato salad.
-
31
Make extra mashed potatoes.
-
32
Chill, then saute/fry spoonfuls for mashed potato pancakes.
