Tips and Variations:
Other cooked vegetables, including more carrots and potatoes, may be substituted for all or part of the broccoli. Or try greens or frozen mixed vegetables.
If potatoes have thin, light-colored skins (i.e., Yukon Gold), the skin will not be noticeable after they have been cooked and blended. Potatoes with thicker, darker skins (i.e., Russet) will leave tiny brown flecks in the soup. The flavor is good with either type of potato, but you may want to peel darker potatoes for a prettier soup.
If using a strong blender such as a Vitamix or Blendtec, the thickening process may be done in the blender instead of returning the sauce back to the pan. After blending the ingredients smooth, add the remaining 2 cups of cooking water and blend for 2–3 minutes. This creates more heat, and the sauce will thicken in the blender. Empty the blender into a serving bowl, add broccoli, and serve.
