Summer Soup

Potato Broccoli:

10-12 new potatoes (small)
one head of broccoli plus the stem
Leeks/spring onion (bunch)
fresh garlic minced
mason jar of liquid ( 4 cups) chicken, veg, beef broth or just water1/2 cup milk/cream/yogurt/cream cheese
2-3 tsp salt (depending how salty you like it)
A fair amount of ground black pepper

Sautee onions/garlic/leeks for about 3-5 min on medium heat. Add potatoes, broccoli and broccoli stem (to use the stem I just cut off the skin and remove the discoloured or rougher parts, and the simply chop it into cubes). Move this all around making sure not to burn the garlic, cause burnt garlic tastes terrible. Add water and bring pot to a rolling bowl, then reduce the heat to about 3/ 4 and let everything cook.

Once potatoes are cooked, which shouldn't take longer then 15 min, remove from heat and blend mixture. I swear by my emulsion blender cause it was cheap ($15) and works amazingly well, but really any kind of blender will work. After this you can add any kind of dairy (if you want to) or you can keep it low fat and vegan friendly without. I really like adding yogurt cause I like the taste but if you have the means or your serving it as a small appetizer, cream cheese gives it a very rich filling taste.