Potato, Broccoli and Corn Soup

This week’s share was beautiful! Full of fresh herbs, fragrant onions and red potatoes. That combined with last week’s broccoli and some corn we froze this summer made for a delightful soup. Add some pepper jack and you have the perfect warming combo for a chilly fall day.

Ingredients:
3 small yellow onions, chopped
8-10 red potatoes, washed and cubed
1 head broccoli, trimmed and chopped
2 cups frozen, sweet corn
1 Tsp butter
6-8 cups water
2 Tbsp fresh herbs of choice, chopped (I used Thyme and Rosemary)
6 Bay leaves
4 oz grated pepper jack cheese
2 oz grated cheddar cheese
Salt and pepper to taste (hint-this soup requires a bit of salt)

Method:
In a large soup pot saute the onions in the butter over medium heat for 5 minutes, uncovered. Add the potatoes and stir well. Now add the broccoli and 2 cups water (enough to just cover the potato/broccoli mixture). Stir with a wooden spoon for 30 seconds to distribute the ingredients evenly. Bring to a boil.

Once your soup has reached a brisk boil, add the corn and 3 more cups of water. Add the herbs and bay leaves. Cook the soup for 30 minutes over medium-high heat, uncovered. Uncover and add the salt and pepper. Cook uncovered for 10 more minutes. Check the tenderness of the potatoes by pressing one up against the pan with a spoon. The potato should crumble to the spoon’s touch.

Once the potatoes have reached this consistency reduce heat to low remove all the bay leaves, using tongs or a fork. Using a potato masher smash up the soup until it resembles a thick,
chowder looking consistency. Add the cheeses and continue to cook over low heat. If you need to add more water, do so now. Add water until you have reached the thickness you desire. Now check for salt and pepper. You may be surprised by how much is needed, this is a lot of soup!

Garnish with more herbs or some extra cheese! Serve hot! I like to jar up leftover for lunches, as featured in this photo. Enjoy!