I absolutely love, love, love this soup. I’ve been told it’s like a broccoli cheddar soup without the broccoli or the cheddar. I think my guests are referring to the texture, which is thick and creamy, made possible by the starch in the golden and silky Yukon potatoes that are used here. Of course the half and half adds a whole lot of that rich cream, but you can also replace that with whole milk instead.
[yumprint-recipe id=’50’]