banner news
SWEET POTATO BROCCOLI SOUP!
Coming up with a spectacular dairy soup idea isn’t an easy feat, but we can all use a fun change from the basics. This creamy soup is one you’re sure to love.

Ingredients
  • 2 Tbsp. Mehadrin Butter
  • 1 onion, diced
  • 4 cloves garlic, chopped
  • 2 potatoes, cubed
  • 1 large sweet potato, cubed
  • 6 cups water
  • 2 cups milk
  • 1 (8 oz.) Mehadrin Sour Cream
  • 1 heaping Tbsp. salt
  • Dash of freshly ground black pepper
  • 1 (16 oz.) frozen broccoli florets, thawed
  • Mehadrin Shredded Mozzarella Cheese
SWEET POTATO BROCCOLI SOUP!
Coming up with a spectacular dairy soup idea isn’t an easy feat, but we can all use a fun change from the basics. This creamy soup is one you’re sure to love.

Instructions

Preheat oven to 375oF.
Heat butter in a large pot. Add onions and
garlic, sprinke with salt and pepper, and sauté
until translucent.
Add cubed potatoes, sweet potatoes, water,
milk, sour cream, salt and pepper and bring to
a boil. Cook for ½ hour, until potatoes are soft.
(Stir occasionally).
While the soup is cooking, roughly chop broccoli
and spread on a lined pan. Place in oven
and bake uncovered for 10 minutes, and then
covered for another 10 minutes.
Partially blend the soup with an immersion
blender. Blend until thick but chunky.
Add broccoli to the soup and cook for an
additional 15 minutes.
To serve: Place a handful of shredded cheese in
a bowl and ladle the soup over it.
Yield: 10 servings

 

Ingredients
  • 2 Tbsp. Mehadrin Butter
  • 1 onion, diced
  • 4 cloves garlic, chopped
  • 2 potatoes, cubed
  • 1 large sweet potato, cubed
  • 6 cups water
  • 2 cups milk
  • 1 (8 oz.) Mehadrin Sour Cream
  • 1 heaping Tbsp. salt
  • Dash of freshly ground black pepper
  • 1 (16 oz.) frozen broccoli florets, thawed
  • Mehadrin Shredded Mozzarella Cheese
Top