Peppery Potato Soup With Vegetables

This recipe is easy, healthy, and delicious!

In a pot, add:

2 cups broccoli crowns, chopped

4 medium potatoes, russet, chopped

6 cups chicken stock

Bring liquid to boil and cook on high until potatoes are soft, about 15 minutes.

Set aside 1/2 of the broccoli and potatoes and all of the liquid into a blender, leave 1/2 in the pot.

In another pot, add:

1 Tablespoon olive oil

1 medium white onion, chopped

2 cups zucchini (about 2 medium), chopped

2 cups bell peppers, chopped (I like to use a combination of red, orange, yellow, and green when in season, otherwise red and green, or just red)

Cook on high heat until zucchini is soft, 5-10 minutes.

Set aside 1/2 of this pot into the pot with broccoli and potatoes, and put the other 1/2 into the blender.

Blend the food in the blender. A few short pulses will make your soup really chunky, and blending for longer will make it really creamy. Both ways are yummy!

Pour blended food into broccoli and potato pot.

Stir in spices:

1 teaspoon black pepper

1/2 teaspoon white pepper

1/4 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon garlic salt

1 teaspoon salt

Heat soup on medium heat, stirring occasionally, for another 5-10 minutes.

Optional:

You can add cheese, any sort of italian or cheddar, about 1/2 - 1 cup. Not mozzarella though! Add with the spices, stirring until completely melted.

Serve.