My Home Page
Smashed Potato & Broccoli Soup Oven roasted red skin potatoes in a creamy and cheesy broth, with broccoli to make it feel a bit healthy.

Smashed Potato & Broccoli Soup

smashed potato and broccoli soup | infinebalance.com

 

Our Nanny is leaving soon.

Lets read that one more time to feel the full gravity of the situation.

Our.Nanny.Is.Leaving.Soon.

This is me freaking out.  I’m not sure what I’m going to do without her. I have no plans. I have no desire to make plans. I don’t know where to start to make plans. So I’ve decided not to figure it out. If I ignore this problem it will go away. I wish I was 4 and could stomp my feet in protest.

There will be no clean clothes and Zoe will not know what to wear, and we will all be late for school, and so I for work — every-single-day. Her hair never brushed as we will never find her hair brush again.

Gav will run out of the house in 3-day-old socks and no underwear. Clearly, I’ll have enough wits about me to make sure the kid is clothed and not still wearing his PJs but how will I have time to do a sock and undies check?

If the stars align just right, dinner might happen by 8 pm. Just in time for bed-time. Perfect. I could save myself and just feed the kids bowls of cereal and call it a bed-time snack.

I’m seeing Chick’n nuggets, lunchables and frozen pizzas in our future.

I’ll have to start making lunches again. I don’t even want to talk about making  lunches.

I’ll turn into a nag.

For almost 5 years, we have had a Nanny. Gav will be 7 in January. She started when he was 2. I still can’t beleive it has been that long. I also can’t beleive he is almost 7 already. I thought by 7 he would be able to pee straight. Where am I going to find someone who will just “pop-in” everyday to clean the toilets?

Five years ago it became clear to me (or perhaps clear to my husband) that I was about to lose my mind. It’s funny how the juggling of two kids is 10x more complicated than the juggle of one. So now 5 years later I have become fully dependent. I’ve been able to travel for work without a worry – there was always someone home with the kids. I could work late and know dinner was on the table. And probably most importantly, I started my weekends, every weekend, with an empty laundry bin.

And even though there is a small part of me that was starting to feel guilty about the fact that she was still working for us, after all the kids are in school all day. At 7 and almost 10, they are self sufficient enough to make their own lunches darn it. She has in fact saved my life. Every week I am grateful.

So now what? It’s not like just anybody can do what she does for us Monday through Friday, week in week out. Who would want to?

The thought of finding someone new, and then training them, is almost as daunting as the pile of towels that will never again be folded and put away.

Funny this post is not about chocolate.

Instead I’ve brought you Smashed Potato & Broccoli Soup. A comforting and supporting soup to take my mind off the world of trouble I’m in.

Smashed Potato & Broccoli Soup

Smashed Potato & Broccoli Soup

Ingredients

  • 1-1/2 lbs. fingerling or mini red skinned potatoes, washed and scrubbed, left whole, larger ones cut in half
  • 1 tablespoon olive oil
  • sea salt and black pepper
  • 2 tablespoons butter
  • 1 medium onion, chopped, about 1 cup
  • 1/4 cup flour
  • 1/2 teaspoon salt
  • 1 cup cream 10%
  • 2 cups veg broth
  • 3 cups water
  • 1 cup broccoli florets, chopped
  • 1 teaspoon Dijon mustard
  • 1-1/2 cups sharp cheddar cheese
  • salt and pepper to taste
  • Toppings
  • chives or green onions
  • sour cream

Instructions

  1. Preheat oven to 400
  2. 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.
  3. Meanwhile, in a large sauce pan over medium heat, melt butter.Add onions and saute until soft and fragrant about 8 minutes
  4. Add flour and salt and cook 2 minutes. String frequently.
  5. 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.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://infinebalance.com/smashed-potato-broccoli-soup/

 

 

4 Comments

  1. Looking good. Love the pictures and I am sure the taste is good also.

    I might try it once, but I don’t know when. Maybe I will surprise my wife with it.
    Andrew recently posted…Phoenix Tattoo Designs and Meanings

    Reply
  2. In a sentence, your recipes never let me down. HUGE hit with my family! Thank you for a delicious New Year’s Eve dinner. Even my unabashed bacon cheese burger obsessed son went on and on about how incredible this was. Thank you!

    Reply

Trackbacks/Pingbacks

  1. Dinner in 30: Fusilli with Mushrooms and Feta | infinebalance | infinebalance - […] think I mentioned a few months back that there was going to be a dramatic change in our daily …

Submit a Comment

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

CommentLuv badge

Follow

Get every new post delivered to your Inbox

Join other followers