No, that is not a typo. I have always loved Cream of Potato soup, Cream of Broccoli soup and Cream of Cauliflower soup. For a girl that wants it all, that presented a problem for me, when choosing what to make. That is, until I created Cream of Broccoliflower Potato soup! Now I don’t have to choose only one soup, I can have it ALL!!! This is so easy to make and so good. I like to taste each and every one of the vegetables, so I leave them chunky style instead of pureeing them. If you like a smooth soup, you can puree it, if you wish. It is cooking. You can do anything you want! Enjoy!
6 1/2 c. chicken broth (4-14 oz. cans)
1 bunch of broccoli or three crowns
1/2 head of cauliflower
5 large potatoes
2 large garlic cloves
9 T. butter
10 T. flour
5 c. milk
1/2 t. black pepper
2 t. garlic salt
Cut up broccoli, cauliflower and potatoes into large pieces to make a chunky soup. Mince garlic and chop onion. Combine all the vegetables in a large frying pan with the chicken broth, simmer until all the vegetables are tender. In a separate large pan, melt the butter, add the flour and cook over medium heat while stirring constantly with a whisk. Heat until the mixture begins to bubble. Add the milk and continue to stir over medium heat until the mixture bubbles again and begins to thicken. You may add cheese (optional) at this point or add it as a garnish before serving. Continue stirring while mixture boils for about two minutes. Add the garlic salt and pepper. Add the vegetables to the cream base. Enjoy!