Broccoli Potato Soup with Parmesan Croutons

1. 1

   Peel potatoes and cut into 1-inch pieces.

2. 2

   In a 4-quart saucepan boil potatoes, garlic, and water, skimming froth, until potatoes, are very tender, about 15 minutes.

3. 3

   Set broiler rack about 1 inch from heat and preheat broiler.

4. 4

   While potatoes are boiling, in a bowl sprinkle bread with oil and salt to taste and toss.

5. 5

   On a baking sheet arrange bread in one layer as close together as possible and sprinkle with half of Parmesan.

6. 6

   Broil bread until Parmesan is melted, about 1 minute.

7. 7

   Transfer potatoes with a slotted spoon to a bowl, reserving cooking liquid in pan, and with a potato masher mash coarse.

8. 8

   Stir potatoes and broccoli into reserved cooking liquid and simmer, partially covered, stirring occasionally, until broccoli is tender, about 5 minutes.

9. 9

   Stir in remaining Parmesan and salt and pepper to taste.

10. 10

    Serve soup with croutons.

* Per serving · 4 servings · Values may vary.

No additional tips available.