Potato Broccoli Soup with Parmesan Cheese

Day 26.

Use-it-up week continues. I've said it before: soup is such a frugal thing to eat. It's also a fantastic way to use up (and mask) leftovers at the end of a grocery week. Here's a recipe that helps use up bits of things. I considered adding sour cream or cream cheese at the end. I didn't...but if you do, please write and tell me how it turns out.

Potato Broccoli Soup with Parmesan Cheese

serves 8

Ingredients:

• 1 shallot, chopped



• 1 onion, roughly chopped



• 1 Tbsp olive oil



• 2 cloves garlic, minced



• 4 cups water



• 12 oz frozen broccoli



• 2 cups leftover mashed potatoes



• 1 tsp ground nutmeg



• 2 tsp freshly cracked black pepper



• 2 tsp sea salt



• 5 dashes of hot sauce



• 1 cup grated Parmesan cheese



• 1 1/2 cups milk

How it's Done:

1. Heat oil in a soup pot. Saute shallot and onion until the onion is clear. Add water and broccoli. Bring to a boil. Add mashed potatoes, stirring to combine. Stir in salt, pepper, nutmeg, and hot sauce.



2. In small batches, puree the soup in your blender or food processor. Return to pot.



3. Add Parmesan cheese and milk. Stir to blend. Heat gently. Serve.