Recipe

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• 2 cups chopped onions
• 4 garlic cloves, minced
• 2 tbsp olive oil
• 2 lbs peeled cubed potatoes
• 5 cups chicken broth
• 3 cups fresh broccoli, chopped
• 1 tsp sage
• 1 tsp smoky hot sauce
• salt and pepper

• 1 In a large stock pot, saute onions and garlic in olive oil.
• 2 Add potatoes and broth. Bring to a boil then reduce heat to medium and cook until potatoes are tender, about 15 minutes.
• 3 Add chopped broccoli, sage, and hot sauce and cook a few minutes.
• 4 In a blender puree half of the soup and return to stock pot.
• 5 Season with salt and pepper.