A hearty and filling soup that supports all your favourite baked potato fixin's.
Author: Trish Cowper | www.infinebalance.com
1-1/2lbspotatosfingerling or mini red skins, washed and scrubbed, left whole, larger ones cut in half
sea salt and black pepper
1medium onionchopped, about 1 cup
1-1/2cupssharp cheddar cheese
salt and pepper to taste
chives or green onions
Preheat oven to 400
Place potatoes in a casserole or on a rimmed baking sheet, drizzle with olive oil and sprinkle generously with sea salt and fresh black pepper. Toss to coat the potatoes evenly in the oil. Bake for about 20 minutes or until potatoes are blistered and soft. Potatoes need to be soft and fully cooked as they will not cook much in the soup. Smash potatoes with a fork or potato masher. Enough to break the skins and create large chunks. Set aside.
Meanwhile, in a large sauce pan over medium heat, melt butter.Add onions and saute until soft and fragrant about 8 minutes
Add flour and salt and cook 2 minutes. String frequently.
Gradually add water, broth and cream, while stirring. Add broccoli and bring to a boil. Reduce heat to a simmer and cover. Simmer until broccoli is tender, about 7-10 minutes. Stir in hot potatoes, Dijon mustard and 1 cup cheddar cheese, stirring until melted. Serve each bowl with a sprinkle of the remaining cheddar cheese, fresh chopped chives and a dollop of sour cream.