1 large Yukon Gold potato, peeled and cut into 1-inch cubes
6 cups water
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
Creme fraiche, cream, or sour cream to garnish
Instructions
Place the butter or oil and the onion in a large heavy pot. heat on medium and cook for 5 minutes until the onion is translucent. Add the broccoli, potato, water, salt and pepper and bring to a boil. Reduce the heat back to medium and simmer for 15 to 20 minutes, until the vegetables are very tender.
Remove from the heat and puree with a handheld blender or transfer to a food processor and pulse until smooth.
Serve hot, garnished with creme fraiche.
Notes
Since I have no idea how big your broccoli is, the water can be adjusted individually. Just barely an inch above the vegetables to cook everything evenly will give you a nice thick soup. It's better to have the soup too thick, adding more water as needed.
Recipe by The Gardener Cook at https://www.thegardenercook.com/broccoli-soup-with-creme-fraiche/